Metabolic and technological factors affecting acetic acid production by yeasts

Metabolic and technological factors affecting acetic acid production by yeasts

Guardado en:

Detalles Bibliográficos
Publicado en:	Annali dell'Istituto Sperimentale per l'Enologia Asti
Autor principal:	DELFINI, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Annali dell'Istituto Sperimentale per l'Enologia Asti v. 22, no. 2 (1991), p. 473-491
Materias:	Enología Levadura Acido acético Producción Tecnología Metabolismo
Publicación relacionada:	Contenido en: Annali dell'Istituto Sperimentale per l'Enologia Asti

Ejemplares similares

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

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

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.

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.

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.

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

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

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

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

Influence of initial colloid content on yeast macromolecule production and on the metabolism, of wine microorganisms
por: Guilloux-Benatier, Michèle

Influenza dell'arieggiamento sulla produzione di acido acetico di alcune colture di Brettanomyces isolate dai vini
por: FERRARO, C.M.

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

Effect of proanthocyanidins on yeast metabolism, H+-ATPase activity, and wine fermentation

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

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

Metabolism of yeasts and lactic acid bacteria during dough fermentation relating functional characteristics of fermented doughs
por: Mascaros, A. F.

Urea excretion and uptake by wine yeasts as affected by various factors
por: AN, Danmei

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

Molecular genetics of transport and metabolism of sulfur compounds in yeast
por: Mattoon, James R.

Production of medium chain fatty acids and their ethyl esters by yeast strains isolated from musts and wines
por: RAVAGLIA, S.

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

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.

A calorimetric method applied to the study of yeast growth inhibition by alcohols and organic acids
por: Antoce, O. A.

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

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

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

Indentification of N-carbamyl amino acids in wines and in yeast cells
por: HUANG, Zhixian

Analysis of yeast metabolism in order to prevent sluggish or interrupted fermentation relation to the quality of wine ph.r. uvarum (S6u), ph.r. cerevisiae (S1c)
por: CIOLFI, G.

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

Metabolism of Saccharomyces cerevisiae flor yeasts during fermentation and biological aging of fino sherry by-products and aroma compounds
por: Martínez, P.

El vinagre de vino revisión de su proceso productivo
por: Danitz, D. Pablo

Production of steroidal alkaloids by hairy roots of Solanum aviculare and the effect of gibberellic acid
por: SUBROTO, M.A.

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

Evidence for sulfur volatile products adsorption by yeast lees
por: Palacios, S.

Aspectos metabólicos de las levaduras de "Velo de Flor" en la "Crianza Biológica" de los vinos de Jerez
por: Martínez, P.

Growth and metabolism of selected lactic acid bacteria in synthetic wine
por: Liu, S. Q.

Yeast macromolecules origin, composition, and enological interest
por: Feuillat, Michel

PCR and DNA fingerprinting used as quality control in the production of wine yeast strains
por: Lavallee, F.

The incidence of sorbic acid-resistant gluconobacters and yeasts on grapes grown in New York State
por: SPLITTSTOESSER, D.F.