Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde

Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde

Mostrar otras versiones (1)

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	DELFINI, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 44, no. 1 (1993), p. 86-92
Materias:	Enología Mosto de uva Fermentación Acido acético Acido pirúvico Acetaldehído Producción Levadura Fermentación alcohólica
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde
por: DELFINI, C.

Acetic acid as a causative agent in producing stuck fermentations
por: Rasmussen, James E.

Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by lactobacillus sp.

Factors affecting acetic acid production by yeasts in strongly clarified grape musts
por: García Moruno, E.

Metabolic and technological factors affecting acetic acid production by yeasts
por: DELFINI, C.

Restarting incomplete fermentations the effect of high concentrations of acetic acid
por: Eglinton, J. M.

Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts, in relation to acetic acid production
por: DELFINI, C.

Treatment of barrel wood infected with acetic acid bacteria
por: Wilker, Karl L.

Rifermentazioni di differenti substrati ad opera di specie di lieviti diversi, in presenza di elevati tenori di acido acetico
por: LOVINO, R.

Il metabolismo dell'acido acetico ad opera di lieviti di specie diverse nel corso di rifermentazioni alcoliche
por: PIRACCI, A.

Use of Lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation
por: GERBAUX, V.

Acetic acid fumigation of apple rootstocks and tree fruit scionwood to remove external microflora and potential plant pathogens
por: Sholberg, Peter L.

Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservatives
por: Pérez-Díaz, I. M.

Proetein degradation of fresh lamb meat treated with organic acids (Acetic and lactic acids) and stored at chill temperature
por: Morais, H.

Studio del comportamento delle varie specie di Schizosaccharomyces nelle fermentazioni di substrati artificiali arricchiti di acido acetico e di alcool
por: LOVINO, R.

Electrochemical biosensors for assays of L-malic and D-lactic acids in wines
por: Gilis, M.

Effects of 2,3,5-triiodobenzoic acid (TIBA) on stem growth induced by indole-3-acetic acid (IAA) and naphthylacetic acid (NAA) in precooled rooted tulip bulbs
por: SANIEWSKI, Marian

The effect of fermentation, storage and fining on the content of hydroxycinnamoyltartaric acids and on browing of Pinot blanc wines
por: VRHOVSEK, U.

Biometric and genetic study on acetic acid production for breeding of wine yeast
por: GIUDICI, P.

A novel method of the determination of lactic acid.Comparison of lactic acid content of English and North European wines
por: Buglass, A. J.

Incidence de la température de fermentation sur l'evolution des acides gras totaux
por: Santamaría, M.P.

Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of saccharomyces cerevisiae during alcoholic fermentation
por: VALERO, E.

Effect of sodium chloride, acetic acid, and enzymes on carotene extraction in carrots (Daucus carota L.)

Cambios de los constituyentes químicos durante la fermentación panaria. X. Modificaciones de los compuestos nitrogenados solubles en ácido acético durante el amasado, fermentación y cocción
por: BENEDITO de BARBER, C.

Influence of clarification, yeast type, and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines
por: ARAGON, P.

Malic acid consumption by dry immobilized cells of Schizosaccharomyces pombe

Development of an Enzymatic reactor for initiating malolactic fermentation in wine
por: FORMISYN, P.

Modified-atmosphere packaging of grapes and strawberries fumigated with acetic acid
por: MOYLS, A.L.

Clarification by vacuum filtration of Grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine
por: ANCIN, Carmen

Comportamento dello Schizosaccharomyces japonicus var. japonicus nella rifermentazione di vini bianchi e rossi addizionati di acido acetico
por: LOVINO, R.

Dynamics of the cucumber fruit total acidity preserved by lactic fermentation
por: Lazar, V.

Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccaromyces pombe and Saccharomyces cerevisiae
por: Yokotsuka, Koki

Protonmotive forse and ATP generation during malolactic fermentation
por: Cox, Donald J.

Some aspects concerning the preservation of cucumbers by lactic fermentation
por: Marca, Gh.

Influence des conditions d'élevage et de sulfitage des vins rouges en barriques sur leur teneur en acide acétique et en ethyl-phenols
por: CHATONNET, P.

Impact of Oenococcus oeni on wine hydroxycinnamic acids and volatile phenol production by Brettanomyces bruxellensis
por: Chescheir, Stuart

Production of benzaldehyde, benzyl alcohol and benzoic acid by yeasts and Botrytis cinerea isolated from grape musts and wines
por: DELFINI, C.

Effect of gibberellic acid, kinetin and indole 3-acetic acid on seed germination performance of Dianthus caryophyllus (Carnation)

Influence of malolactic fermentation on the quality of riesling wine
por: Herjavec, Stanka

Deacidification of high malate must with schizoaccharomyces pombe
por: DHARMADHIKARI, M.