Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation

International Journal of Food Microbiology

Volumn 83, Issue 1, 2003, Pages 49-61

  Redzepovic, S ^a   Orlic, S ^a   Majdak, A ^a   Kozina, B ^a   Volschenk, H ^b   Viljoen Bloom, M ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Malic acid; Saccharomyces; Wine

Indexed keywords

ALCOHOL; GLUCOSE; MALIC ACID;

ARTICLE; DEGRADATION; FERMENTATION; FUNGAL GENE; FUNGAL STRAIN; GENE EXPRESSION; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PARADOXUS; SCHIZOSACCHAROMYCES POMBE; TRANSCRIPTION REGULATION; WINE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PARADOXUS; SCHIZOSACCHAROMYCES POMBE;

EID: 0037466730     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00320-3     Document Type: Article

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