Diacetyl Formation by Oenococcus oeni during Winemaking Induced by Exogenous Pyruvate-Reference-Cited by-同舟云学术

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Diacetyl Formation by Oenococcus oeni during Winemaking Induced by Exogenous Pyruvate

Published:2014-10-30 Issue:1 Volume:66 Page:85-90
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am. J. Enol. Vitic.

Author:

Mink Roman,Kölling Ralf,Sommer Stephan,Schmarr Hans-Georg,Scharfenberger-Schmeer Maren

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Citrate metabolism in lactic acid bacteria: is there a beneficial effect for Oenococcus oeni in wine?;Frontiers in Microbiology;2024-01-04

2. The use of Torulaspora delbrueckii to improve malolactic fermentation;Microbial Biotechnology;2023-06-30

3. Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role;Frontiers in Microbiology;2021-01-15

4. Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation;Food Research International;2020-12

5. Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation;European Food Research and Technology;2020-01-06

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