Optimal conditions for effective use of acid urease in wine

Optimal conditions for effective use of acid urease in wine

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	KODAMA, S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 3 (1996), p. 548-552
Materias:	Enología Vinos Ureasa Acidos Fluoruros Urea Hidrólisis
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Modification of acid urease activity by fluoridae ions and malic acid in wines
por: FAMUYIGUA, Oluyemi O.

Trace urea determination in red wine and its degradation rate by acid urease
por: FUJINAWA, Shohei

Urea contribution to ehyl carbamate formation in commercial wines during storage
por: KODAMA, Seiichi

Sensitivity of wine yeasts to fluoride

Agrotain, un nuevo producto
por: MELGAR, Ricardo

Changes in ellagic acid and other phenols in muscadine grape (Vitis rotundifolia) juices and wines during storage

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

Quercetin and p-Coumaric Acid concentrantions in commercial wines
por: Goldberg, D. M.

Determinación de fluoruros en vinos
por: Bernal, J. L.

Investigation of the bactericidal effect of Nisin on lactic acid bacteria of wine
por: Faia, Arlete Mendes

Reduction of malic acid in wine using natural and genetically enhanced microorganisms
por: Main, Gary L.

Application of differential pH technique to the determination of urea in Italian wines
por: Larcher, R.

Ascorbic acid effects on the post-disgorgement oxidative stability of sparkling wine
por: Marks, A. C.

Acids and buffers in wine
por: HÖCHLI, U.

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

Study of the contribution of the major organic acids of wine to the buffering capacity of wine in model solutions
por: Dartiguenave, C.

Los enzimas y sus aplicaciones en enología
por: Llanos, Manuel

HPLC analysis of fatty acids in wine
por: CALULL, M.

Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
por: Kurozawa, L. E.

Addition of Phenolic acids on the reduction of Methanol content in wine

Efecto del inhibidor de la ureasa y momento de fertilización sobre la absorción de nitrógeno y rendimiento del cultivo de maíz bajo siembra directa
por: SAINZ ROZAS, H.

The effect of hydrolysis conditions on the aroma released from Semillon grape glycosides
por: Francis, I. L.

Investigations into ethyl carbamate, n-propyl carbamate, and urea in fortified wines
por: Daudt, C. E.

Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids
por: Cavin, J. F.

Iron stabilization with Phitic acid in model wine and wine
por: Trela, Brent C.

Abscisic acid induction of GTP hydrolysis in maize coleoptile plasma membranes
por: IRVING, Helen R.

Protein stabilization in a model wine solution with phytic acid
por: Trela, Brent C.

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

Enzimatic determination of L(-) malic and L(+) lactic acids in wine by flow injection analysis
por: Lima, José

Determination of gluconic acid in wine using high pressure liquid chromatography with pulsed amperometric detection

The effect of ascorbic on oxidative browning of white wines and model wines
por: PENG, Z.

Hydrolysis of sucrose in eastern U.S. table wines
por: WILKER, Karl L.

Amino acid utilization and urea formation during vinification fermentations
por: MONTEIRO, Francisco F.

An Improved capillary electrophoresis procedure for the determination of organic acids in grape juice and wine
por: Kandl, T.

Determination of tartaric, malic, and citric acids in grape juice and wine using gradient ion chromatography
por: Kupina, S. A.

Inhibitory effects of medium chain fatty acids on yeast cells growing in synthetic nutrient medium and in the sparkling moscato wine "Asti spumante"
por: RAVAGLIA, S.

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.

Importance de la N-3-(méthylthiopropyl) acétamide et de l'acide 3-méthylthiopropionique dans les vins
por: ANOCIBAR BELOQUI, A.

Identification and evaluation of D(+) Malic acid in wines by means of gas Chromatography/Mass Spectrometry
por: GAETANO, G.

Effects of the rootstock ramsey (Vitis champini) on ion and organic acid composition of grapes and wine, and on wine spectral characteristics
por: Walker, R. R.