Formation of α-ketoglutaric acid by wine yeasts and its oenological significance

Fermentation of grape must by sequential

Fermentation of grape must by sequential association of yeasts: Accumulation of pyruvic and α-ketoglutaric acid

✍ Abad, F. Bravo ;Pérez-zúñiga, F. J. 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 386 KB

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