FORMATION OF HIGHER ALCOHOLS BY WINE YEASTS AND RELATIONSHIP TO TASTE THRESHOLDS

[1] AMERINE M. A., 1959, HILGARDIA, V28, P477

[2] AYRAPAA T, 1963, P EUROP BREWERY CONV, V9, P276

[3] QUANTITATIVE ESTIMATION OF PEAK AREAS IN GAS-LIQUID CHROMATOGRAPHY [J]. NATURE, 1961, 191 (478) : 377 - &

[4] GENEVOIS L., 1957, CHIM ET INDUST [PARIS], V78, P323

[5] GUYMON J. F., 1961, AMER JOUR ENOL AND VITICUIE, V12, P60

[6] GUYMON JF, 1952, FOOD TECHNOL-CHICAGO, V6, P359

[7] GUYMON JF, 1966, DEV IND MICROBIOL, V7, P88

[8] Hough JS, 1961, J I BREWING, V67, P488, DOI 10.1002/j.2050-0416.1961.tb01828.x

[9] THE FORMATION OF HIGHER ALIPHATIC ALCOHOLS BY MUTANT STRAINS OF SACCHAROMYCES-CEREVISIAE [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1960, 88 (01) : 157 - 166

[10] KEPNER RE, 1963, ANALYT CHEM, V35, P77

[1] AMERINE M. A., 1959, HILGARDIA, V28, P477

[2] AYRAPAA T, 1963, P EUROP BREWERY CONV, V9, P276

[3] QUANTITATIVE ESTIMATION OF PEAK AREAS IN GAS-LIQUID CHROMATOGRAPHY [J]. NATURE, 1961, 191 (478) : 377 - &

[4] GENEVOIS L., 1957, CHIM ET INDUST [PARIS], V78, P323

[5] GUYMON J. F., 1961, AMER JOUR ENOL AND VITICUIE, V12, P60

[6] GUYMON JF, 1952, FOOD TECHNOL-CHICAGO, V6, P359

[7] GUYMON JF, 1966, DEV IND MICROBIOL, V7, P88

[8] Hough JS, 1961, J I BREWING, V67, P488, DOI 10.1002/j.2050-0416.1961.tb01828.x

[9] THE FORMATION OF HIGHER ALIPHATIC ALCOHOLS BY MUTANT STRAINS OF SACCHAROMYCES-CEREVISIAE [J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1960, 88 (01) : 157 - 166

[10] KEPNER RE, 1963, ANALYT CHEM, V35, P77