Relationship Between the Sterol Content of Yeast Cells and Their Fermentation Activity in Grape Must

Lignende værker

• Inhibition of Alcoholic Fermentation of Grape Must by Fatty Acids Produced by Yeasts and Their Elimination by Yeast Ghosts
  af: Lafon-Lafourcade, S., et al.
  Udgivet: (1984)
• Evidence for the Existence of “Survival Factors” as an Explanation for Some Peculiarities of Yeast Growth, Especially in Grape Must of High Sugar Concentration
  af: Lafon-Lafourcade, S., et al.
  Udgivet: (1979)
• Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux Wines
  af: Fleet, G. H., et al.
  Udgivet: (1984)
• Evolution of Acetic Acid Bacteria During Fermentation and Storage of Wine
  af: Joyeux, A., et al.
  Udgivet: (1984)
• Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines
  af: Lafon-Lafourcade, S., et al.
  Udgivet: (1983)