The effect of DL-malic acid on the metabolism of L-malic acid during wine alcoholic fermentation

Food Technology and Biotechnology

Volumn 40, Issue 4, 2002, Pages 317-320

  Coloretti, Fabio ^a   Zambonelli, Carlo ^a   Castellari, Lorena ^b   Tini, Vincenzo ^a   Rainieri, Sandra ^a,c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Centro di ATEV   (Italy)

^c OSAKA UNIVERSITY   (Japan)

Author keywords

D malic acid; DL malic acid; L malic acid; Malo alcoholic fermentation; Yeast

Indexed keywords

ALCOHOLIC FERMENTATION;

ALCOHOLS; FERMENTATION; METABOLISM; SYNTHESIS (CHEMICAL); WINE; YEAST;

CARBOXYLIC ACIDS;

SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM; SCHIZOSACCHAROMYCES POMBE; VITIS SP.;

EID: 0036819262     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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