Impact of the addition of electron acceptors on the by-products of alcoholic fermentation

Enzyme and Microbial Technology

Volumn 31, Issue 1-2, 2002, Pages 142-152

  Roustan, J L ^a   Sablayrolles, J M ^a  

^a SPO   (France)

Author keywords

Alcoholic fermentation; Electron acceptor; Redox; Saccharomyces cerevisiae

Indexed keywords

FERMENTATION; OSMOSIS; SYNTHESIS (CHEMICAL); YEAST;

ELECTRON ACCEPTORS;

ALCOHOLS;

ACETIC ACID; ACETOIN; ALCOHOL; BUTANEDIOL; GLYCEROL; MALIC ACID; SUCCINIC ACID;

ARTICLE; CONTROLLED STUDY; FERMENTATION; NONHUMAN; OSMOTIC PRESSURE; OXIDATION REDUCTION REACTION; SACCHAROMYCES CEREVISIAE; STEREOSPECIFICITY; WINE; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0036643998     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(02)00086-8     Document Type: Article

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