Investigating the Effect of Grape Variety on the Initial Fermentation Rate of Alcoholic Fermentation by Saccharomyces cerevisiae

Akgündüz, Taylan (2026) Investigating the Effect of Grape Variety on the Initial Fermentation Rate of Alcoholic Fermentation by Saccharomyces cerevisiae. Other thesis, Ted Ankara Koleji.

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Abstract

How does the type of grape, which are Vitis vinifera cv. Muscat of Hamburg, Vitis vinifera cv. Cardinal (red table grape), Vitis vinifera cv. Sultanina (Thompson seedless), affect the rate of alcoholic fermentation start by Saccharomyces cerevisiae as measured by the carbon dioxide production at 300 second intervals from 15 to 60 minutes at constant temperature?

Item Type: Thesis (Other)
Uncontrolled Keywords: Vitis vinifera, Grape varieties, Alcoholic fermentation, Saccharomyces cerevisiae, Carbon dioxide production, Fermentation rate, Yeast, Table grapes, Vitis vinifera, Üzüm çeşitleri, Alkolik fermantasyon, Saccharomyces cerevisiae, Karbondioksit üretimi, Fermantasyon hızı, Maya, Sofralık üzüm çeşitleri.
Subjects: Q Science > QH Natural history > QH301 Biology
Depositing User: High School Library
Date Deposited: 14 Jul 2026 06:57
Last Modified: 14 Jul 2026 06:57
URI: http://tedprints.tedankara.k12.tr/id/eprint/1472

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