Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 6, 2009, Pages 2368-2377

  Peinado, Rafael A ^a   Maestre, Oscar ^a   Mauricio, Juan C ^a   Moreno, Juan J ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Gluconic acid; Rotten grapes; Schizosaccharomyces pombe; Wine

Indexed keywords

GLUCONIC ACID;

ARTICLE; CHEMISTRY; FERMENTATION; FRUIT; GENETICS; GRAPE; HUMAN; METABOLISM; MICROBIOLOGY; MUTATION; ODOR; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES; TASTE; WINE;

FERMENTATION; FRUIT; GLUCONATES; HUMANS; MUTATION; ODORS; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES; TASTE; VITIS; WINE;

SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; VITACEAE;

EID: 64549116767     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803479r     Document Type: Article

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