[Influence of malic and tartaric acid as well as of vitamin B 1  on glycerol production during alcoholic fermentation].
D000438:Alcohols / Q000096:biosynthesis*; D002854:Chromatography, Paper; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D005638:Fruit; D005990:Glycerol / Q000096:biosynthesis*; D006863:Hydrogen-Ion Concentration; D008293:Malates / Q000494:pharmacology*; D008298:Maleates / Q000494:pharmacology*; D012440:Saccharomyces / Q000254:growth & development / Q000378:metabolism; D013053:Spectrophotometry; D013644:Tartrates / Q000494:pharmacology*; D013831:Thiamine / Q000494:pharmacology*; D014920:Wine
D000438:Alcohols; D008293:Malates; D008298:Maleates; D013644:Tartrates; D000431:Ethanol; D005990:Glycerol; D013831:Thiamine
Der Einfluss von Apfel- und Weinsäure sowie von Vitamin B 1  auf die Glyzerinbildung bei der alkoholischen Gärung.