Fermentations of grape (cv. Malvar) musts from two consecutive vintages were camed out using the autochthonous microflora, a sequential association of yeasts and conventional fermentations with addition of sulfur dioxide to the must. The pyruvic and a-ketoglutaric acid content over the course of fer
β¦ LIBER β¦
Decarboxylation by intact yeast and pyruvate decarboxylase of some derivatives of pyruvic acid and ?-ketoglutaric acid
β Scribed by Suomalainen, Heikki ;Konttinen, Kaija ;Oura, Erkki
- Publisher
- Springer-Verlag
- Year
- 1969
- Weight
- 590 KB
- Volume
- 64
- Category
- Article
- ISSN
- 0003-9276
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