Bacterial Spoilage of Wines with special Reference to California Conditions
- 1 January 1955
- book chapter
- Published by Elsevier
- Vol. 6, 67-108
- https://doi.org/10.1016/s0065-2628(08)60121-4
Abstract
No abstract availableKeywords
This publication has 40 references indexed in Scilit:
- The Nutrition of MicroorganismsAnnual Review of Microbiology, 1954
- Nutrition of MicroorganismsAnnual Review of Microbiology, 1953
- THE FREE AMINO ACIDS OF MUSTS AND WINES. II. THE FATE OF AMINO ACIDS OF MUST DURING ALCOHOLIC FERMENTATIONJournal of Food Science, 1953
- THE FREE AMINO ACIDS OF MUSTS AND WINES. I. MICROBIOLOGICAL ESTIMATION OF FOURTEEN AMINO ACIDS IN CALIFORNIA GRAPE MUSTSJournal of Food Science, 1953
- On the Mechanism of Formation of Higher Alcohols During Alcoholic FermentationScience, 1952
- MICROBIOLOGICAL METHODS IN AMINO ACID ANALYSISAnnals of the New York Academy of Sciences, 1946
- STABILITY OF B VITAMINS IN GRAPE JUICES AND WINES1Journal of Food Science, 1945
- PANTOTHENIC AND NICOTINIC ACIDS AS GROWTH FACTORS FOR LACTIC ACID BACTERIAJournal of the American Chemical Society, 1938
- Ueber SpaltpilzgährungenEuropean Journal of Inorganic Chemistry, 1879
- Die Pseudo‐Essigsäure. Neue Säure, aus der Zersetzung der Weinsäure durch Gährung hervorgegangenEuropean Journal of Organic Chemistry, 1841