Foaming in winemaking
- 1 January 1982
- journal article
- biotechnology
- Published by Springer Nature in Applied Microbiology and Biotechnology
- Vol. 16 (2-3) , 105-109
- https://doi.org/10.1007/bf00500735
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Foam behavior of biological mediaApplied Microbiology and Biotechnology, 1979
- Investigations on the genetics of foaming in wine yeastsApplied Microbiology and Biotechnology, 1978
- HAZE- AND FOAM-FORMING SUBSTANCES IN BEERJournal of the Institute of Brewing, 1975
- HYDROGEN SULFIDE EVOLUTION DUE TO PANTOTHENIC ACID DEFICIENCY IN THE YEAST REQUIRING THIS VITAMIN, WITH SPECIAL REFERENCE TO THE EFFECT OF ADENOSINE TRIPHOSPHATE ON YEAST CYSTEINE DESULFHYDRASEThe Journal of General and Applied Microbiology, 1973
- MEASUREMENT OF THE FOAM STABILITY OF BEERSJournal of the Institute of Brewing, 1957
- The stabilization of foams by proteinsTransactions of the Faraday Society, 1953
- The unit of foaminessTransactions of the Faraday Society, 1938