Biometric and genetic study on acetic acid production for breeding of wine yeast
Guardado en:
Publicado en: | American Journal of Enology and Viticulture |
---|---|
Autor principal: | GIUDICI, P. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American Journal of Enology and Viticulture v. 43, no. 4 (1992), p. 370-374 |
Materias: | |
Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
Ejemplares similares
- Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by lactobacillus sp.
-
Molecular evolutionary analysis of high sugar tolerance of wine yeasts and its application for breeding industrial yeasts
por: Nakagawa, Youji - Genetically modified wine yeasts actual situation and risk assessment
-
Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
por: Jiranek, V. -
Restarting incomplete fermentations the effect of high concentrations of acetic acid
por: Eglinton, J. M.