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Conversion of Arginine to Ornithine during Malo-Lactic Fermentation in Red Swiss Wine

U. Kuensch, A. Temperli, K. Mayer
Am J Enol Vitic. January 1974 25: 191-193; published ahead of print January 01, 1974 ; DOI: 10.5344/ajev.1974.25.4.191

Article Information

vol. 25 no. 4

DOI 
https://doi.org/10.5344/ajev.1974.25.4.191
Published By 
American Journal of Enology and Viticulture
History 
  • Accepted October 30, 1974
  • Published online January 1, 1974.
Copyright & Usage 
Copyright 1974 by the American Society for Enology and Viticulture

Author Information

  1. U. Kuensch,
  2. A. Temperli and
  3. K. Mayer
  1. Federal Research Station, Section of Biochemistry and Section of Beverage Chemistry, Microbiology and Technology, CH-8820 Wädenswil, Switzerland.

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Conversion of Arginine to Ornithine during Malo-Lactic Fermentation in Red Swiss Wine
U. Kuensch, A. Temperli, K. Mayer
Am J Enol Vitic.  January 1974  25: 191-193;  published ahead of print January 01, 1974 ; DOI: 10.5344/ajev.1974.25.4.191
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