Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains-Reference-Cited by-同舟云学术

Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains

Published:2005-09-22 Issue:21 Volume:53 Page:8230-8238
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schehl Beatus¹,Lachenmeier Dirk¹,Senn Thomas¹,Heinisch Jürgen J.¹

Affiliation:

1. Institut für Lebensmitteltechnologie, Universität Hohenheim, Fachgebiet Gärungstechnologie (150f), Garbenstrasse 25, D-70593 Stuttgart, Germany, and Chemisches und Veterinäruntersuchungsamt (CVUA), Weissenburger Strasse 3, D-76187 Karlsruhe, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0511392

Reference36 articles.

1. Meeting the consumer challenge through genetically customized wine-yeast strains

2. SUGAR UPTAKE AND SUBSEQUENT ESTER AND HIGHER ALCOHOL PRODUCTION BYSACCHAROMYCES CEREVISIAE

3. A laboratory yeast strain suitable for spirit production

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