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Research Article

Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities

Ceylan Buyukkileci, Aysem Batur, Ali Oguz Buyukkileci, Haluk Hamamci
Am J Enol Vitic.  2019  70: 155-161  ; DOI: 10.5344/ajev.2018.18068

Article Information

vol. 70 no. 2

DOI 
https://doi.org/10.5344/ajev.2018.18068
Published By 
American Journal of Enology and Viticulture
History 
  • Received August 2018
  • Revision received November 2018
  • Accepted December 2018
  • Published online April 2019.

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©2019 by the American Society for Enology and Viticulture

Author Information

  1. Ceylan Buyukkileci1,4,
  2. Aysem Batur2,
  3. Ali Oguz Buyukkileci2 and
  4. Haluk Hamamci1,3,*
  1. 1Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey
  2. 2Department of Food Engineering, İzmir Institute of Technology, 35430, Urla, İzmir, Turkey
  3. 3H2Biyotek Ltd., METU Technopolis, 06800, Ankara, Turkey
  4. 4Current address: Ministry of Agriculture and Forestry, Aegean Agricultural Research Institute, 35660, Menemen, İzmir, Turkey
  1. ↵* Corresponding author: (hhamamci{at}metu.edu.tr; +90 312 210 5640)
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Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities
Ceylan Buyukkileci, Aysem Batur, Ali Oguz Buyukkileci, Haluk Hamamci
Am J Enol Vitic.  2019  70: 155-161  ; DOI: 10.5344/ajev.2018.18068
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