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Determination of 2,3‐butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by automated multiple development (AMD)
Author(s) -
Romano P.,
Suzzi G.,
Brandolini V.,
Menziani E.,
Domizio P.
Publication year - 1996
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1996.tb01165.x
Subject(s) - library science , wine , humanities , computer science , biology , art , food science
P. ROMANO, G. SUZZI, V. BRANDOLINI, E. MENZIANI AND P. DOMIZIO. 1996. High performance thin layer chromatography with automated multiple development was used to determine 2,3‐butanediol levels in wine produced by high and low acetoin‐forming strains of Saccharomyces cerevisiae . An inverse correlation between acetoin and 2,3‐butanediol content was found suggesting a leaky mutation in acetoin reductase of the low 2,3‐butanediol producing strains.