acetic acid
- You have accessRestricted accessEffect of Yeast Inoculation Rate, Acclimatization, and Nutrient Addition on Icewine FermentationDerek Kontkanen, Debra L. Inglis, Gary J. Pickering, Andrew ReynoldsAm J Enol Vitic. 2004 55: 363-370 ; DOI: 10.5344/ajev.2004.55.4.363Derek KontkanenCool Climate Oenology and Viticulture Institute, Department of Biological SciencesDebra L. InglisGary J. Pickering
- You have accessRestricted accessNondestructive Method of Determining Acetic Acid Spoilage in an Unopened Bottle of WineApril J. Weekley, Paul Bruins, Matthew P. AugustineAm J Enol Vitic. 2002 53: 318-321 ; DOI: 10.5344/ajev.2002.53.4.318April J. WeekleyDepartment of Chemistry, One Shields Avenue, University of California, Davis, CA 95616Paul BruinsDepartment of Chemistry, One Shields Avenue, University of California, Davis, CA 95616Matthew P. AugustineDepartment of Chemistry, One Shields Avenue, University of California, Davis, CA 95616
- You have accessRestricted accessEvaluation of Yeast Strains during Fermentation of Riesling and Chenin blanc MustsA. G. Reynolds, C. G. Edwards, M. A. Cliff, J. H. Thorngate, J. C. MarrAm J Enol Vitic. 2001 52: 336-344 ; DOI: 10.5344/ajev.2001.52.4.336A. G. ReynoldsAgriculture & Agri-Food Canada Research Centre, Summerland, B.C., Canada V0H 1ZOC. G. EdwardsM. A. CliffJ. H. Thorngate III
- You have accessRestricted accessImplication of Acetic Acid in the Induction of Slow/Stuck Grape Juice Fermentations and Inhibition of Yeast by Lactobacillus spC. G. Edwards, A. G. Reynolds, A. V. Rodriguez, M. J. Semon, J. M. MillsAm J Enol Vitic. 1999 50: 204-210 ; DOI: 10.5344/ajev.1999.50.2.204C. G. EdwardsDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99163-6376A. G. ReynoldsA. V. RodriguezM. J. Semon
- You have accessRestricted accessUse of Lysozyme to Inhibit Malolactic Fermentation and to Stabilize Wine After Malolactic FermentationV. Gerbaux, A. Villa, C. Monamy, A. BertrandAm J Enol Vitic. 1997 48: 49-54 ; DOI: 10.5344/ajev.1997.48.1.49V. GerbauxInstitut Technique de la Vigne et du Vin (ITV), 6 rue du 16ème Chasseur, 21200 Beaune, FranceA. VillaC. Monamy
- You have accessRestricted accessAcetic Acid as a Causative Agent in Producing Stuck FermentationsJames E. Rasmussen, Edward Schultz, Robert E. Snyder, Richard S. Jones, Clark R. SmithAm J Enol Vitic. 1995 46: 278-280 ; DOI: 10.5344/ajev.1995.46.2.278James E. RasmussenNapa Valley College, Napa, California 95448Edward SchultzRobert E. SnyderRichard S. Jones
- You have accessRestricted accessEffects of the Grape Must Lees and Insoluble Materials on the Alcoholic Fermentation Rate and the Production of Acetic Acid, Pyruvic Acid, and AcetaldehydeC. Delfini, A. CostaAm J Enol Vitic. 1993 44: 86-92 ; DOI: 10.5344/ajev.1993.44.1.86C. DelfiniIstituto Sperimentale per I'Enologia, Via P. Micca 35, 14100 Asti, Italia.A. CostaIstituto Sperimentale per I'Enologia, Via P. Micca 35, 14100 Asti, Italia.
- You have accessRestricted accessBiometric and Genetic Study on Acetic Acid Production for Breeding of Wine YeastP. Giudici, C. ZambonelliAm J Enol Vitic. 1992 43: 370-374 ; DOI: 10.5344/ajev.1992.43.4.370P. GiudiciDepartment of Protezione e Valorizzazione Agroalimentare, University of Bologna, Villa Levi Coviolo, 42100 Reggio Emilia, Italy.C. ZambonelliDepartment of Protezione e Valorizzazione Agroalimentare, University of Bologna, Villa Levi Coviolo, 42100 Reggio Emilia, Italy.