l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diace...
| 出版年: | Czech Journal of Food Sciences |
|---|---|
| 主要な著者: | , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Czech Academy of Agricultural Sciences
2009-06-01
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| 主題: | |
| オンライン･アクセス: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0047_l-malic-acid-effect-on-organic-acid-profiles-and-fermentation-by-products-in-apple-wines.php |