The effects of copper and high sugar concentrations on growth, fermentation efficiency and volatile acidity production of different commercial wine yeast strains
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2006.tb00043.x/fullpdf
Reference28 articles.
1. Copper toxicity towards Saccharomyces cerevisiae: dependence on plasma membrane fatty acid composition
2. The influence of Cu concentration on ethanolic fermentation by Saccharomyces cerevisiae
3. Ethanol Tolerance in Yeasts
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