[Alterations caused by yeasts in vegetable flavoured soft drinks: effects of the manufacturing water (author's transl)].
Possible sources of yeast pollutions of soft drinks added with vegetable flavours and the factors affecting their magnitude were examined. The greatest role is played by the minerals contained in the manufacturing water. Pasteurization is the most useful practice for their control.
D001628:Beverages / Q000032:analysis*; D005421:Flavoring Agents / Q000009:adverse effects*; D005516:Food Microbiology; D006801:Humans; D007558:Italy; D008900:Mineral Waters / Q000032:analysis; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification*; D014675:Vegetables; D014871:Water Microbiology
D005421:Flavoring Agents; D008900:Mineral Waters
Alterazione da blastomiceti delle bevande analcooliche a base di aromatizzanti vegetali: importanza dell'acqua impiegata