107 related articles for article (PubMed ID: 5172310)
1. [Influence of malic and tartaric acid as well as of vitamin B 1 on glycerol production during alcoholic fermentation].
Liebert HP
Zentralbl Bakteriol Parasitenkd Infektionskr Hyg; 1971; 126(2):162-70. PubMed ID: 5172310
[No Abstract] [Full Text] [Related]
2. [Quantitative studies of the formation of ethanol, glycerin and 2,3-butyleneglycol during the alcoholic fermentation].
Wejnar R
Zentralbl Bakteriol Parasitenkd Infektionskr Hyg; 1970; 124(2):129-35. PubMed ID: 5535922
[No Abstract] [Full Text] [Related]
3. Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.
Torija MJ; Beltran G; Novo M; Poblet M; Rozès N; Mas A; Guillamón JM
J Agric Food Chem; 2003 Feb; 51(4):916-22. PubMed ID: 12568549
[TBL] [Abstract][Full Text] [Related]
4. L-(-)-malic acid production by Saccharomyces spp. during the alcoholic fermentation of wine (1).
Yéramian N; Chaya C; Suárez Lepe JA
J Agric Food Chem; 2007 Feb; 55(3):912-9. PubMed ID: 17263493
[TBL] [Abstract][Full Text] [Related]
5. [Effect of sugar on the glycerol content and the redox potential of wine].
Liebert HP
Zentralbl Bakteriol Parasitenkd Infektionskr Hyg; 1970; 125(3):289-94. PubMed ID: 5537308
[No Abstract] [Full Text] [Related]
6. [D-aspartate oxidase of the pig kidney. II. Inhibition by malic and tartaric acid].
De Marco C
Boll Soc Ital Biol Sper; 1966 Oct; 42(20):1455-7. PubMed ID: 5972405
[No Abstract] [Full Text] [Related]
7. The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.
Herrero M; García LA; Díaz M
J Agric Food Chem; 2003 May; 51(11):3455-9. PubMed ID: 12744683
[TBL] [Abstract][Full Text] [Related]
8. [Decomposition of L-malic acid by Saccharomyces cerevisiae during fermentation].
Radler F; Fuck E
Experientia; 1970; 26(7):731. PubMed ID: 5431130
[No Abstract] [Full Text] [Related]
9. [Biological acid degradation in wine. 8. The importance of malic acid degradation in grape wines].
Wejnar R
Zentralbl Bakteriol Parasitenkd Infektionskr Hyg; 1971; 126(7):668-71. PubMed ID: 5172549
[No Abstract] [Full Text] [Related]
10. Influence of heat shock on glycerol production in alcohol fermentation.
Berovic M; Pivec A; Kosmerl T; Wondra M; Celan S
J Biosci Bioeng; 2007 Feb; 103(2):135-9. PubMed ID: 17368395
[TBL] [Abstract][Full Text] [Related]
11. Monitoring of monosaccharides, oligosaccharides, ethanol and glycerol during wort fermentation by biosensors, HPLC and spectrophotometry.
Monošík R; Magdolen P; Stredanský M; Šturdík E
Food Chem; 2013 May; 138(1):220-6. PubMed ID: 23265480
[TBL] [Abstract][Full Text] [Related]
12. pH-dependent polyol production in Moniliella tomentosa.
Hanssens L; Van Regenmortel A; Verachtert H
Appl Microbiol; 1972 Nov; 24(5):831-3. PubMed ID: 4640738
[TBL] [Abstract][Full Text] [Related]
13. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
Bely M; Stoeckle P; Masneuf-Pomarède I; Dubourdieu D
Int J Food Microbiol; 2008 Mar; 122(3):312-20. PubMed ID: 18262301
[TBL] [Abstract][Full Text] [Related]
14. Interaction of acetic anhydride with di- and tricarboxylic acids in aqueous solution. II. Acetic anhydride in malic, tartaric, and succinic acid buffers.
Pitman IH; Paulssen RB; Higuchi T
J Pharm Sci; 1968 Feb; 57(2):239-45. PubMed ID: 5641665
[No Abstract] [Full Text] [Related]
15. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.
Tosi E; Azzolini M; Guzzo F; Zapparoli G
J Appl Microbiol; 2009 Jul; 107(1):210-8. PubMed ID: 19245401
[TBL] [Abstract][Full Text] [Related]
16. Modulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains overexpressed or disrupted for GPD1 encoding glycerol 3-phosphate dehydrogenase.
Michnick S; Roustan JL; Remize F; Barre P; Dequin S
Yeast; 1997 Jul; 13(9):783-93. PubMed ID: 9234667
[TBL] [Abstract][Full Text] [Related]
17. The influence of some organic acids on the alcoholic fermentation in yeasts of the genus Saccharomyces.
Bonnet JA; de Jonge PH
Antonie Van Leeuwenhoek; 1969 Jun; 35():Suppl:G27-8. PubMed ID: 5312005
[No Abstract] [Full Text] [Related]
18. Effect of ethanol, glycerol, glucose/fructose and tartaric acid on the refractive index of model aqueous solutions and wine samples.
Shehadeh A; Evangelou A; Kechagia D; Tataridis P; Chatzilazarou A; Shehadeh F
Food Chem; 2020 Nov; 329():127085. PubMed ID: 32512390
[TBL] [Abstract][Full Text] [Related]
19. Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.).
Duarte WF; Dragone G; Dias DR; Oliveira JM; Teixeira JA; Silva JB; Schwan RF
Int J Food Microbiol; 2010 Oct; 143(3):173-82. PubMed ID: 20828848
[TBL] [Abstract][Full Text] [Related]
20. [Fumarase in chickens. VI. Effect of inhibitors on enzyme activity].
Reyns C; Léonis J
Arch Int Physiol Biochim; 1974 Dec; 82(5):1007-8. PubMed ID: 4142685
[No Abstract] [Full Text] [Related]
[Next] [New Search]