Feasibility of Measuring Ferricyanide Reduction by Yeasts to Estimate Their Activity during Alcoholic Fermentation in Wine-Making Conditions

Journal of Bioscience and Bioengineering

Volumn 96, Issue 5, 2003, Pages 434-437

  Roustan, Jean Louis ^a   Sablayrolles, Jean Marie ^a  

^a SPO   (France)

Author keywords

Alcoholic fermentation; Ferricyanide; Redox; Yeast

Indexed keywords

ADDITION REACTIONS; ALCOHOLS; CATALYSIS; ELECTROCHEMISTRY; FERMENTATION; REDOX REACTIONS; SPECTROPHOTOMETRY; WINE;

ELECTRON ACCEPTOR;

YEAST;

ALCOHOL; FERRICYANIDE; MENADIONE; OXIDOREDUCTASE; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE;

ARTICLE; CATALYSIS; ELECTROCHEMICAL ANALYSIS; ELECTRON TRANSPORT; ENZYME ACTIVITY; FERMENTATION; NONHUMAN; OXIDATION; OXIDATION REDUCTION REACTION; POTENTIOMETRY; REDUCTION; SACCHAROMYCES CEREVISIAE; SPECTROPHOTOMETRY; WINE; WINE INDUSTRY; YEAST; YEAST CELL;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0346752509     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(03)70128-5     Document Type: Review

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