Time course of the evolution of malic and lactic acids in the alcoholic and malolactic fermentation of grape must by quantitative 1H NMR (qHNMR) spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 13, 2006, Pages 4715-4720

  Avenoza, Alberto ^a   Busto, Jesús H ^a   Canal, Noelia ^a   Peregrina, Jesús M ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Fermentation; Grape must; Lactic acid; Malic acid; Quantitative NMR; Wine

Indexed keywords

LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE;

ARTICLE; CHEMISTRY; FERMENTATION; GRAPE; KINETICS; METABOLISM; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; WINE;

FERMENTATION; KINETICS; LACTIC ACID; MAGNETIC RESONANCE SPECTROSCOPY; MALATES; VITIS; WINE;

VITIS SP.; VITIS VINIFERA;

EID: 33746551691     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060778p     Document Type: Article

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