Compounds > malic acid

malic acid and sulfur dioxide

malic acid has been researched along with sulfur dioxide in 8 studies

Research

Studies (8)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	1 (12.50)	18.2507
2000's	5 (62.50)	29.6817
2010's	2 (25.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Dalmasso, JP; Fang, TJ	1
Liu, SQ; Mira de Orduña, R; Osborne, JP; Pilone, GJ	1
Ciani, M; Clementi, F; Comitini, F; Ferretti, R; Mannazzu, I	1
Dubé Morneau, A; Mira de Orduña, R; Osborne, JP	1
Edwards, CG; Osborne, JP	1
Mathieu, F; Nehme, N; Taillandier, P	1
Buxaderas, S; López-Tamames, E; Riu-Aumatell, M; Torrens, J; Vichi, S	1
Jackowetz, JN; Mira de Orduña, R	1

Other Studies

8 other study(ies) available for malic acid and sulfur dioxide

Article	Year
Antimicrobial activity of sulfur dioxide to certain lactic acid bacteria isolated from wines. Zhonghua Minguo wei sheng wu ji mian yi xue za zhi = Chinese journal of microbiology and immunology, 1993, Volume: 26, Issue:3 Topics: Hydrogen-Ion Concentration; Lactates; Lactic Acid; Leuconostoc; Malates; Microbial Sensitivity Tests; Pediococcus; Sulfur Dioxide; Wine	1993
Acetaldehyde metabolism by wine lactic acid bacteria. FEMS microbiology letters, 2000, Oct-01, Volume: 191, Issue:1 Topics: Acetaldehyde; Lactic Acid; Lactobacillaceae; Lactobacillus; Malates; Pediococcus; Sulfur Dioxide; Wine	2000
Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni. Journal of applied microbiology, 2005, Volume: 99, Issue:1 Topics: Anti-Bacterial Agents; Ethanol; Fermentation; Food Microbiology; Gram-Positive Cocci; Hot Temperature; Malates; Peptide Hydrolases; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Sulfur Dioxide; Vitis; Wine	2005
Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine. Journal of applied microbiology, 2006, Volume: 101, Issue:2 Topics: Acetaldehyde; Biodegradation, Environmental; Color; Fermentation; Food Microbiology; Food Technology; Hydrogen-Ion Concentration; Lactobacillaceae; Malates; Saccharomyces cerevisiae; Sulfur Dioxide; Wine	2006
Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation. International journal of food microbiology, 2007, Aug-15, Volume: 118, Issue:1 Topics: Anti-Bacterial Agents; Antibiosis; Ethanol; Fermentation; Food Microbiology; Kinetics; Leuconostoc; Malate Dehydrogenase; Malates; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Sulfur Dioxide; Wine	2007
Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains. Journal of industrial microbiology & biotechnology, 2008, Volume: 35, Issue:7 Topics: Antibiosis; Biomass; Culture Media; Ethanol; Fatty Acids; Gram-Positive Bacteria; Malate Dehydrogenase; Malates; Nitrogen; Saccharomyces cerevisiae; Sulfur Dioxide; Wine	2008
Assessment of volatile and sensory profiles between base and sparkling wines. Journal of agricultural and food chemistry, 2010, Feb-24, Volume: 58, Issue:4 Topics: Chromatography, Gas; Ethanol; Fermentation; Flavonoids; Humans; Hydrogen-Ion Concentration; Lactic Acid; Malates; Odorants; Phenols; Polyphenols; Spain; Sulfur Dioxide; Taste; Time Factors; Vitis; Volatilization; Wine	2010
Metabolism of SO₂ binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine. International journal of food microbiology, 2012, Apr-16, Volume: 155, Issue:3 Topics: Acetaldehyde; Fermentation; Ketoglutaric Acids; Malates; Oenococcus; Pyruvic Acid; Sulfur Dioxide; Wine	2012