Suche

Opportunities of Reduced Nitrogen Supply for Productivity, Taste, Valuable Compounds and Storage Life of Cocktail Tomato (2021)

Quelle: Horticulturae 7 (48) S. 1 - 12. DOI: 10.3390/horticulturae7030048
Autoren: Schmidt L., Zinkernagel J.
Gefunden im Profil von ,

Sulfur compounds and their influence on wine quality (1993)

Quelle: Die Weinwissenschaft : dww = Viticultural and enological sciences 48 (3) S. 214 - 218.
Autoren: Rauhut D.
Gefunden im Profil von ,

Influences of yeast strain and assimilable nitrogen on the formation of undesirable volatile sulfur compounds during fermentation (1995)

Quelle: S. 9 - 12.
Autoren: Rauhut D., Kürbel H., Großmann M.
Gefunden im Profil von ,

Synthetic media to monitor the different abilities of yeast strains to produce undesirable volatile sulfur compounds (1997)

Quelle: S. 76 - 79.
Autoren: Rauhut D., Kürbel H., Prior B., Löhnertz O., Großmann M.
Gefunden im Profil von ,

Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and Wine (1997)

Autoren: Rauhut D., Kürbel H., MacNamara K., Großmann M.
Gefunden im Profil von ,

Differences of Saccharomyces cerevisiae strains in the formation of undesirable volatile sulfur compounds during grape must fermentation in dependence on assimilable nitrogen (1997)

Autoren: Rauhut D., Kürbel H., Schneider K., Löhnertz O., Großmann M.
Gefunden im Profil von ,

Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and in wine (1998)

Quelle: Analusis 26 (3) S. 142 - 145. DOI: 10.1051/analusis:1998124
Autoren: Rauhut D., Kürbel H., Großmann M., MacNamara K.
Gefunden im Profil von ,

Formation of disagreeable thiols and other sulfurcontaining aroma compounds by strains of Saccharomyces cerevisiae during grape must fermentation in relation to nutritional demands of yeasts (1998)

Quelle: S. 136
Autoren: Rauhut D., Kürbel H., Löhnertz O., Großmann M.
Gefunden im Profil von ,

Influences of yeast strain, assimilable nitrogen, fermentation temperatur and sulfur residues on the occurrence of volatile sulfur compounds during and after fermentation (1999)

Autoren: Rauhut D., Kürbel H., Ellwanger S., Löhnertz O., Großmann M.
Gefunden im Profil von ,

Effect of pre- and / or post-fermentation addition of antioxidants like ascorbic acid or glutathione on fermentation, formation of volatile sulfur compounds and other substances causing off-flavours in wine (2001)

Quelle: Office International de la Vigne et du Vin S. 32 - 39.
Autoren: Rauhut D., Shefford P.G., Roll C., Kürbel H., Pour Nikfardjam M.S., Loos U., Löhnertz O.
Gefunden im Profil von ,

Suchergebnisse

Anfahrt

Cookie Einstellungen