Literature DB >> 5857439

Bacterial production of diacetyl and acetoin in wine.

J C Fornachon, B Lloyd.   

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Year:  1965        PMID： 5857439     DOI： 10.1002/jsfa.2740161204

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  4 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.  Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH.

Authors:  C R Davis; D J Wibowo; T H Lee; G H Fleet
Journal:  Appl Environ Microbiol       Date:  1986-03       Impact factor: 4.792

3.  Enzymatic removal of diacetyl from beer. II. Further studies on the use of diacetyl reductase.

Authors:  T N Tolls; J Shovers; W E Sandine; P R Elliker
Journal:  Appl Microbiol       Date:  1970-04

4.  Aromatypicity of Austrian Pinot Blanc Wines.

Authors:  Christian Philipp; Phillip Eder; Sezer Sari; Nizakat Hussain; Elsa Patzl-Fischerleitner; Reinhard Eder
Journal:  Molecules       Date:  2020-12-03       Impact factor: 4.411
  4 in total

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