Literature DB >> 14349772

Composition of wines. I. Organic constituents.

M A AMERINE.   

Abstract

Keywords:  ALCOHOLIC BEVERAGES

Mesh：

Year:  1954        PMID： 14349772     DOI： 10.1016/s0065-2628(08)60226-8

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  5 in total

1.  Origin and Production of Acetoin during Wine Yeast Fermentation.

Authors:  P Romano; G Suzzi
Journal:  Appl Environ Microbiol       Date:  1996-02       Impact factor: 4.792

2.  Production of higher alcohols during indonesian tapé ketan fermentation.

Authors:  T C Cronk; L R Mattick; K H Steinkraus; L R Hackler
Journal:  Appl Environ Microbiol       Date:  1979-05       Impact factor: 4.792

3.  Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability.

Authors:  Seongju Han; Jiyun Yang; Kapseong Choi; Juyoung Kim; Koushik Adhikari; Jeehyun Lee
Journal:  Foods       Date:  2022-02-20

4.  Sugars and Organic Acids of Vitis vinifera.

Authors:  W M Kliewer
Journal:  Plant Physiol       Date:  1966-06       Impact factor: 8.340

5.  Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS.

Authors:  Momoka Suto; Hiroto Kawashima
Journal:  Anal Bioanal Chem       Date:  2020-10-14       Impact factor: 4.142
  5 in total

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