malolactic fermentation
- You have accessRestricted accessElectrochemical Biosensors for Assays of L-Malic and D-Lactic Acids in WinesM. Gilis, H. Durliat, M. ComtatAm J Enol Vitic. 1996 47: 11-16 ; DOI: 10.5344/ajev.1996.47.1.11M. GilisLaboratoire de Génie Chimique et Électrochimie (URA CNRS 192), Université Paul Sabatier, 118 Route de Narbonne, 31062 Toulouse, France.H. DurliatLaboratoire de Génie Chimique et Électrochimie (URA CNRS 192), Université Paul Sabatier, 118 Route de Narbonne, 31062 Toulouse, France.M. ComtatLaboratoire de Génie Chimique et Électrochimie (URA CNRS 192), Université Paul Sabatier, 118 Route de Narbonne, 31062 Toulouse, France.
- You have accessRestricted accessMalolactic Fermentation in Wine by Direct Inoculation with Freeze-Dried Leuconostoc oenos CulturesJan Clair Nielsen, Claus Prahl, Aline Lonvaud-FunelAm J Enol Vitic. 1996 47: 42-48 ; DOI: 10.5344/ajev.1996.47.1.42Jan Clair NielsenApplication Lab. Wine, CHR. HANSEN A/S, Bøge Allé 10-12, 2970 Hørsholm, DenmarkClaus Prahl
- You have accessRestricted accessDetermination of the Three Isomers of 2,3-Butanediol Formed by Yeasts or Lactic Acid Bacteria During FermentationB. Herold, P. Pfeiffer, F. RadlerAm J Enol Vitic. 1995 46: 134-137 ; DOI: 10.5344/ajev.1995.46.1.134B. HeroldInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.P. PfeifferInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.F. RadlerInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.
- You have accessRestricted accessProtonmotive Force and ATP Generation During Malolactic FermentationDonald J. Cox, Thomas Henick-KlingAm J Enol Vitic. 1995 46: 319-323 ; DOI: 10.5344/ajev.1995.46.3.319Donald J. CoxDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, NY 14456-0462.Thomas Henick-KlingDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, NY 14456-0462.
- You have accessRestricted accessFormation and Degradation of Diacetyl in Wine During Alcoholic Fermentation with Saccharomyces cerevisiae Strain EC1118 and Malolactic Fermentation with Leuconostoc oenos Strain MCWBrigitte Martineau, Thomas Henick-KlingAm J Enol Vitic. 1995 46: 442-448 ; DOI: 10.5344/ajev.1995.46.4.442Brigitte MartineauDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, NY 14456, USA.Thomas Henick-KlingDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, NY 14456, USA.
- You have accessRestricted accessThe Influence of Wine Components on the Spontaneous Precipitation of Calcium L(+)-Tartrate in a Model Wine SolutionAnthony J. Mckinnon, Geoffrey R. Scollary, David H. Solomon, Patrick J. WilliamsAm J Enol Vitic. 1995 46: 509-517 ; DOI: 10.5344/ajev.1995.46.4.509Anthony J. MckinnonSchool of Chemistry, The University of Melbourne, Parkville 3052, AustraliaGeoffrey R. ScollaryDavid H. Solomon
- You have accessRestricted accessAn Evaluation of Combinations of Wine Yeast and Leuconostoc oenos Strains in Malolactic Fermentation of Chardonnay WineRichard M. Avedovech, Mina R. Mcdaniel, Barney T. Watson, William E. SandineAm J Enol Vitic. 1992 43: 253-260 ; DOI: 10.5344/ajev.1992.43.3.253Richard M. Avedovech JR.19920 SW Charlene Ct., Aloha, OR 97006Mina R. McdanielBarney T. Watson
- You have accessRestricted accessA Novel Method for the Determination of Lactic Acid. Comparison of Lactic Acid Content of English and North European WinesA. J. Buglass, S. C. GarnhamAm J Enol Vitic. 1991 42: 63-66 ; DOI: 10.5344/ajev.1991.42.1.63A. J. BuglassDept. of Science, Anglia Higher Education College, East Road, Cambridge, CB[unknown] 1PT, England.S. C. GarnhamDept. of Science, Anglia Higher Education College, East Road, Cambridge, CB[unknown] 1PT, England.
- You have accessRestricted accessA Comparison of Lactic Acid Bacteria for Energy-Yielding (ATP) Malolactic Enzyme SystemsDonald J. Cox, Thomas Henick-KlingAm J Enol Vitic. 1990 41: 215-218 ; DOI: 10.5344/ajev.1990.41.3.215Donald J. CoxDepartment of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456Thomas Henick-KlingDepartment of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456
- You have accessRestricted accessProduction of Decanoic Acid and Other Volatile Compounds and the Growth of Yeast and Malolactic Bacteria During VinificationC. G. Edwards, R. B. Beelman, C. E. Bartley, A. L. McconnellAm J Enol Vitic. 1990 41: 48-56 ; DOI: 10.5344/ajev.1990.41.1.48C. G. EdwardsAssistant Food Scientist, IAREC, Washington State University, Prosser, WA 99350-9687R. B. BeelmanC. E. Bartley