150Accesses
6Citations
This is a preview of subscription content,log in via an institution to check access.
Access this article
Subscribe and save
- Starting from 10 chapters or articles per month
- Access and download chapters and articles from more than 300k books and 2,500 journals
- Cancel anytime
Buy Now
Price includes VAT (Japan)
Instant access to the full article PDF.
References
Kertesz, Z.I.: The Pectic Substances, Interscience Publishers, Inc. New York (1951)
Hultine, H.O., Levine, A.S.: Arch. Biochem. Biophysics101, 396 (1963)
Pieper, H.J., Oplustil, E.: 5th Internat. Fermentat. Symp., Berlin (1976) Abstracts of Papers, p. 374 Verlag Versuchs-u. Lehranstalt f. Spiritusfabrik. u. Fermentations-technologie, Berlin
Hall, C.G.: Nature (London),12, 717 (1966)
Pollard, A., Kieser,M., Sissons, D.J. : Chem. and Ind. 36, 952 (1958)
Porter, W.L., Schwartz, J.H.: J. Food Sci.27, 416 (1962)
Mathers, A.P.: J. Assoc. off. agric. Chemists41, 121 (1958);42, 836 (1959)
Ramaswamy, M.S., Lamb, J.: J. Sci. Food Agric.9, 46 (1958)
Pieper, H.J., Bruchmann, E.-E., Kolb, E.: Technologie der Obstbrennerei, Eugen Ulmer Verlag, Stuttgart (1977)
Rebelein, H.: Chem. Mikrobiol. Technol. Lebensmittel2, 112 (1973)
Author information
Authors and Affiliations
Institute for Food Technology and Technical Biochemistry at Hohenheim University, Stuttgart, Germany
H. J. Pieper, E. Oplustil & G. Barth
- H. J. Pieper
Search author on:PubMed Google Scholar
- E. Oplustil
Search author on:PubMed Google Scholar
- G. Barth
Search author on:PubMed Google Scholar
Rights and permissions
About this article
Cite this article
Pieper, H.J., Oplustil, E. & Barth, G. Reduction of methanol formation during alcoholic fermentation.Biotechnol Lett2, 391–396 (1980). https://doi.org/10.1007/BF00144243
Issue date:
Share this article
Anyone you share the following link with will be able to read this content:
Sorry, a shareable link is not currently available for this article.
Provided by the Springer Nature SharedIt content-sharing initiative