yeast metabolism
- You have accessRestricted accessTemperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme ActivitiesCeylan Buyukkileci, Aysem Batur, Ali Oguz Buyukkileci, Haluk HamamciAm J Enol Vitic. 2019 70: 155-161 ; DOI: 10.5344/ajev.2018.18068Ceylan Buyukkileci1Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey4Current address: Ministry of Agriculture and Forestry, Aegean Agricultural Research Institute, 35660, Menemen, İzmir, TurkeyAysem Batur2Department of Food Engineering, İzmir Institute of Technology, 35430, Urla, İzmir, TurkeyAli Oguz Buyukkileci2Department of Food Engineering, İzmir Institute of Technology, 35430, Urla, İzmir, TurkeyHaluk Hamamci1Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey3H2Biyotek Ltd., METU Technopolis, 06800, Ankara, Turkey
- You have accessRestricted accessEsters in Wines: New Insight through the Establishment of a Database of French WinesGuillaume Antalick, Marie-Claire Perello, Gilles de RevelAm J Enol Vitic. 2014 65: 293-304 ; DOI: 10.5344/ajev.2014.13133Guillaume Antalick1Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France2INRA, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France3(presently) National Grape and Wine Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, AustraliaMarie-Claire Perello1Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France2INRA, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, FranceGilles de Revel1Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France2INRA, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
- You have accessRestricted accessEffect of Proanthocyanidins on Yeast Metabolism, H+-ATPase Activity, and Wine FermentationJing-Yuan Li, Gang Du, Xiao Yang, Wei-Dong HuangAm J Enol Vitic. 2011 62: 512-518 ; DOI: 10.5344/ajev.2011.11021Jing-Yuan Li1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, China2Center for Research and Development of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China3Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, ChinaGang Du1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, ChinaXiao Yang1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, ChinaWei-Dong Huang1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, China2Center for Research and Development of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China3Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China