On the metabolism of sulphate and sulphite during the fermentation of grape must by Saccharomyces cerevisiae
- 1 January 1973
- journal article
- Published by Springer Nature in Archiv für Mikrobiologie
- Vol. 93 (3) , 259-266
- https://doi.org/10.1007/bf00412025
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Effect of Yeast Strain and Type of Sulfur Compound on Hydrogen Sulfide ProductionAmerican Journal of Enology and Viticulture, 1972
- Wort Composition and Hydrogen Sulfide FormationProceedings. Annual meeting - American Society of Brewing Chemists, 1970
- Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentationJournal of the Science of Food and Agriculture, 1969
- Nature, origin and prevention of hydrogen sulphide aroma in winesJournal of the Science of Food and Agriculture, 1963
- Über den Einfluß der schwefligen Säure undl-Ascorbinsäure bei der Weinbereitung I. Mitteilung Über die Bindung der schwefligen Säure an Acetaldehyd und GlucoseZeitschrift für Lebensmittel-Untersuchung und Forschung, 1960
- Determination of Volatile Sulfur CompoundsProceedings. Annual meeting - American Society of Brewing Chemists, 1955