Origin and Production of Acetoin during Wine Yeast Fermentation
Author:
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://journals.asm.org/doi/pdf/10.1128/aem.62.2.309-315.1996
Reference86 articles.
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3. L'acetilmetilcarbinolo nei vini;Antoniani C.;Ann. Chim. Appl.,1941
4. Identification and determination of volatile constituents in wines from different vine cultivars;Baumes R.;J. Sci. Food Agric.,1986
5. Burger M. P. R. Glenister and A. F. Lautcabach. 1958. Diacetyl studies. III. Further studies on the prevention and removal of diacetyl in beer p. 80-85. In Proceedings of the Annual Meeting of the American Society of Brewing Chemists. Jones Press Inc. Minneapolis.
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