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Diacetyl Formation by Oenococcus oeni during Winemaking Induced by Exogenous Pyruvate

Roman Mink, Ralf Kölling, Stephan Sommer, Hans-Georg Schmarr, Maren Scharfenberger-Schmeer
Am J Enol Vitic.  2015  66: 85-90  ; DOI: 10.5344/ajev.2014.14056

Article Information

vol. 66 no. 1

DOI 
https://doi.org/10.5344/ajev.2014.14056
Published By 
American Journal of Enology and Viticulture
History 
  • Received May 2014
  • Revision received August 2014
  • Revision received September 2014
  • Accepted October 2014
  • Published online January 2015.

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©2015 by the American Society for Enology and Viticulture

Author Information

  1. Roman Mink1,*,
  2. Ralf Kölling2,
  3. Stephan Sommer3,
  4. Hans-Georg Schmarr1 and
  5. Maren Scharfenberger-Schmeer1
  1. 1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany
  2. 2Hohenheim University, Department Fermentation Technology, Garbenstraße 23, D-70599, Stuttgart, Germany
  3. 3Appalachian State University, Fermentation Sciences, 730 Rivers Street, Boone, NC 28607.
  1. ↵* Corresponding author (roman.mink{at}dlr.rlp.de; tel: +496321671532)
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Diacetyl Formation by Oenococcus oeni during Winemaking Induced by Exogenous Pyruvate
Roman Mink, Ralf Kölling, Stephan Sommer, Hans-Georg Schmarr, Maren Scharfenberger-Schmeer
Am J Enol Vitic.  2015  66: 85-90  ; DOI: 10.5344/ajev.2014.14056
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