PT  - JOURNAL ARTICLE
AU  - Ralph A. Graham
TI  - Influence of Yeast Strain and pH on Pyruvic Acid Production during Alcoholic Fermentation
AID  - 10.5344/ajev.1979.30.4.318
DP  - 1979 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 318--320
VI  - 30
IP  - 4
4099  - http://www.ajevonline.org/content/30/4/318.short
4100  - http://www.ajevonline.org/content/30/4/318.full
SO  - Am J Enol Vitic.1979 Jan 01; 30
AB  - Pyruvic acid content of wine was noted from laboratory scale fermentations of grape juice. Yeast strain was found to be highly significant in determining the amount of pyruvic acid produced. The interaction of yeast strain with pH was also highly significant. Two groups of yeast may exist, having opposite response in the level of pyruvate produced for a change in pH of the substrate.