Pyruvic Acid and Acetaldehyde Production by Different Strains of Saccharomyces cerevisiae: Relationship with Vitisin A and B Formation in Red Wines-Reference-Cited by-同舟云学术

Pyruvic Acid and Acetaldehyde Production by Different Strains of Saccharomyces cerevisiae: Relationship with Vitisin A and B Formation in Red Wines

Published:2003-11-04 Issue:25 Volume:51 Page:7402-7409
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Morata A.¹,Gómez-Cordovés M. C.¹,Colomo B.¹,Suárez J. A.¹

Affiliation:

1. Departamento de Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain, and Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva, 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0304167

Reference35 articles.

1. Gómez-Cordovés, C. Influencia de la variedad, el clón y la producción de la vid sobre el perfil antociánico de los vinos.II Oenologie1998OIV, II, 213−220.

Cited by 110 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. Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine;Ultrasonics Sonochemistry;2024-05

2. Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines;OENO One;2024-02-22

3. Shaping the chromatic characteristics of red wines by using biofilm-detached cells of Starmerella bacillaris strains;Food Bioscience;2024-02

4. ntifico Technological possibilities for transferringY theTU reiinBerlin(VLB) h the colour of dark barley (Hordeum vulgare L.) into mash and wort to produce beers with a reddish hue;BREW SCI;2024

5. Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages;Food Bioscience;2023-12