The Transformation of Organic Acids in Vernaccia Wine during Flor Formation

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概要

• 論文の詳細を見る

• Three strains of Saccharomyces cerevisiae were used to study the transformations of organic acids in the Vernaccia wine during flor formation. All strains exhibited similar behaviour, differing only in the activity rate. Lactic acid was completely degraded, while malic, α-ketolutaric and fumaric acids were formed. An analysis of the chromatograms showed the presence of some quantitatively significant unidentified acids.

• 公益社団法人日本生物工学会の論文
• 1991-08-25

著者

• Farris G

  Univ. Sassari Sassari Ita

• FARRIS GIOVANNI

  Istituto di Microbiologia Agraria e Tecnica, Universita di Sassari

• DEIANA PIETRINO

  Istituto di Microbiologica Agraria e Tecnica, Universita di Sassari

• BUDRONI MARILENA

  Istituto di Microbiologia Agraria e Tecnica, Universita di Sassari

• CABRAS PAOLO

  Istituto di Chimica Farmaceutica, Tossicologica ed Applicata, Universita di Cagliari

• SPANEDDA LORENZO

  Istituto di Merceologia Universita di Cagliari

• TUBEROSO CARLO

  Istituto di Merceologia Universita di Cagliari

• Cabras Paolo

  Istituto Di Chimica Farmaceutica Tossicologica Ed Applicata Universita Di Cagliari

• Deiana P

  Istituto Di Microbiologica Agraria E Tecnica Universita Di Sassari

• Budroni M

  Univ. Sassari Sassari Ita

関連論文

• The Transformation of Organic Acids in Vernaccia Wine during Flor Formation

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