Diacetyl Formation by Oenococcus oeni during Winemaking Induced by Exogenous Pyruvate

Roman Mink; Ralf Kölling; Stephan Sommer; Hans-Georg Schmarr; Maren Scharfenberger-Schmeer

doi:10.5344/ajev.2014.14056

Research Note

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

Roman Mink

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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For correspondence: roman.mink@dlr.rlp.de

Ralf Kölling

2Hohenheim University, Department Fermentation Technology, Garbenstraße 23, D-70599, Stuttgart, Germany

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Stephan Sommer

3Appalachian State University, Fermentation Sciences, 730 Rivers Street, Boone, NC 28607.

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Hans-Georg Schmarr

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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Maren Scharfenberger-Schmeer

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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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

Roman Mink

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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For correspondence: roman.mink@dlr.rlp.de

Ralf Kölling

2Hohenheim University, Department Fermentation Technology, Garbenstraße 23, D-70599, Stuttgart, Germany

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Stephan Sommer

3Appalachian State University, Fermentation Sciences, 730 Rivers Street, Boone, NC 28607.

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Hans-Georg Schmarr

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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Maren Scharfenberger-Schmeer

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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You have accessRestricted access

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

Roman Mink

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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For correspondence: roman.mink@dlr.rlp.de

Ralf Kölling

2Hohenheim University, Department Fermentation Technology, Garbenstraße 23, D-70599, Stuttgart, Germany

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Stephan Sommer

3Appalachian State University, Fermentation Sciences, 730 Rivers Street, Boone, NC 28607.

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Hans-Georg Schmarr

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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Maren Scharfenberger-Schmeer

1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany

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