Continuous deacidification of wine by immobilizedSchizosaccharomyces pombecells: evaluation of malic acid degradation rate and analytical profiles-Reference-Cited by-同舟云学术

Continuous deacidification of wine by immobilizedSchizosaccharomyces pombecells: evaluation of malic acid degradation rate and analytical profiles

Published:1995-12 Issue:6 Volume:79 Page:631-634
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Ciani M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1995.tb00947.x/fullpdf

Reference19 articles.

1. Determinazone gas-cromatografica diretta di alcuni composti volatili dei vini;Bertuccioli;Vini d'Italia,1982

2. Les Schizosaccharomyces on oenologie;Bidan;Bullettin de l'OIV,1974

3. Ciani , M. Palpacelli , V. Rosini , G. 1989 Glucose influence on malate activity of Schizosaccharomyces pombe cells entrapped in calcium alginate gels XIII International Specialized Symposium on Yeasts

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