Production and consumption of malic acid by yeast during the fermentation of grape juice [and wines]
1984
Bravo Abad, F. | Redondo Cuenca, A. (Consejo Superior de Investigaciones Cientificas, Madrid (Spain). Instituto de Fermentaciones Industriales)
Grape juice has been fermentated by three different yeast species. Two of them, Saccharomycodes ludwigii and Saccharomyces ellipsoideus, are intented to produce malic acid. The other one, Schizosaccharomyces pombe, is used in order to decompose the L-malic acid in the grape juice. Binary yeast associations and differences among them as well as some date connected with wines production, have also been studied
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
Anales de Bromatologia (Spain)
المجلد
36
الإصدار
1
الرقم التسلسلي المعياري الدولي (ردمد)
0003-2492
ترقيم الصفحات
pp. 127-132
اللغة
الأسبانية؛ قشتالية
ملاحظة
Numerical data; 22 ref. Summaries (En, Es)
النوع
Numerical Data; Summary
1985-08-15
AGRIS AP
مزود البيانات
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