diacetyl
- You have accessRestricted accessImpact of Pediococcus spp. on Pinot noir Wine Quality and Growth of BrettanomycesMatthew T. Strickland, Lauren M. Schopp, Charles G. Edwards, James P. OsborneAm J Enol Vitic. 2016 67: 188-198 ; DOI: 10.5344/ajev.2015.15011Matthew T. Strickland1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331Lauren M. Schopp2School of Food Science, Washington State University, Pullman, WA 99164-6376.Charles G. Edwards2School of Food Science, Washington State University, Pullman, WA 99164-6376.James P. Osborne1Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
- You have accessRestricted accessReassessment of the Influence of Malolactic Fermentation on the Concentration of Diacetyl in WinesBrigitte Martineau, Thomas Henick-Kling, Terry AcreeAm J Enol Vitic. 1995 46: 385-388 ; DOI: 10.5344/ajev.1995.46.3.385Brigitte MartineauDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.Thomas Henick-KlingDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.Terry AcreeDepartment of Food Science and Technology, Cornell University, Geneva, NY 14456, USA.
- You have accessRestricted accessFormation and Degradation of Diacetyl in Wine During Alcoholic Fermentation with Saccharomyces cerevisiae Strain EC1118 and Malolactic Fermentation with Leuconostoc oenos Strain MCWBrigitte Martineau, Thomas Henick-KlingAm J Enol Vitic. 1995 46: 442-448 ; DOI: 10.5344/ajev.1995.46.4.442Brigitte MartineauDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, NY 14456, USA.Thomas Henick-KlingDepartment of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, NY 14456, USA.