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Definition of Saccharomyces ellipsoides
1. Noun. Used in making wine.
Group relationships: Genus Saccharomyces, Saccharomyces
Generic synonyms: Yeast
Lexicographical Neighbors of Saccharomyces Ellipsoides
Literary usage of Saccharomyces ellipsoides
Below you will find example usage of this term as found in modern and/or classical literature:
1. Pharmaceutical Bacteriology: With Special Reference to Disinfection and by Albert Schneider (1912)
"... of yeasts concerned in fermentation processes, as in beer, wine and sake" making.
b. Saccharomyces angina. Pathogenic. c. Saccharomyces ellipsoides. ..."
2. The Story of Drugs: A Popular Exposition of Their Origin, Preparation and by Henry Corbin Fuller (1922)
"Wine fermentation is brought about by Saccharomyces ellipsoides. In the modern
brewery, winery, ..."
3. The Story of Drugs: A Popular Exposition of Their Origin, Preparation and by Henry Corbin Fuller (1922)
"Wine fermentation is brought about by Saccharomyces ellipsoides. In the modern
brewery, winery, ..."
4. Bacteriological Methods in Food and Drug Laboratories: With an Introduction by Albert Schneider (1915)
"Saccharomyces ellipsoides. The common wine ferment. Also common in jams.
jellies and canned fruits. c. Bitterness.—Bitterness of beer may be caused by ..."
5. Select Methods in Food Analysis by Henry Leffmann, William Beam (1901)
"... 4.0 Aldehyde, 3.0 The ferment of grape skins, Saccharomyces ellipsoides,
produces normal butyl (tetryl) alcohol, but in fermentation by brewer's yeast ..."
6. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"Saccharomyces ellipsoides. The common wine ferment. Also common in jams, jellies
and canned fruits. 11. Nutmeg extract is the flavoring extract prepared ..."
7. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"Saccharomyces ellipsoides. The common wine ferment. jams, jellies and canned fruits.
Also common in 11. Nutmeg extract is the flavoring extract prepared ..."
8. Bacteriological Methods in Food and Drug Laboratories: With an Introduction by Albert Schneider (1915)
"A, Saccharomyces ellipsoides showing the young and vigorous cells; B, the same
cells old (1) and dead (a); C, ..."