マロラクティック発酵 (Japanese Wikipedia)

Analysis of information sources in references of the Wikipedia article "マロラクティック発酵" in Japanese language version.

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Wibowo, D. and Eschenbruch, R. and Davis, C. R. and Fleet, G. H. and Lee, T. H. (1985). “Occurrence and Growth of Lactic Acid Bacteria in Wine: A Review”. American Journal of Enology, Viticulture 36 (4): 302:313. ISSN 0002-9254.

brsquared.org

Rotter, Ben. "Sur lie and bâtonnage (lees contact and stirring)". Improved winemaking, 2008. Retrieved 12-Feb-2016.

doi.org

Brigitte Martineau and Terry E. Acree and Thomas Henick-Kling (1995). “Effect of wine type on the detection threshold for diacetyl”. Food Research International 28 (2): 139-143. doi:10.1016/0963-9969(95)90797-E. ISSN 0963-9969.
Yoshimi SHIMAZU, Mikio UEHARA, Masazumi WATANABE (1985). “Transformation of Citric Acid to Acetic Acid, Acetoin and Diacetyl by Wine Making Lactic Acid Bacteria”. Agricultural and Biological Chemistry (日本農芸化学会) 49 (7): 2147-2157. doi:10.1271/bbb1961.49.2147. ISSN 0002-1369. NAID 130000026197.
Jan Clair Nielsen and Marianne Richelieu "Control of Flavor Development in Wine during and after Malolactic Fermentation by Oenococcus oeni" Applied and Environmental Microbiology. February 1999 vol.65 no.2 p.740-745, doi:10.1128/AEM.65.2.740-745.1999.
櫛田忠衛「葡萄酒醸造法 (7)」『日本釀造協會雜誌』第57巻第11号、日本醸造協会、1962年、1018-1022頁、doi:10.6013/jbrewsocjapan1915.57.1018、ISSN 0369-416X、NAID 130004322226。

kitasangyo.com

“Tips for B. F. D 連載第22回ワイン醸造の基礎第3回－マロラクティック発酵の話－”. きた産業株式会社. 2022年1月2日閲覧。
“Tips for B. F. D. 連載第19 回｢ワイン醸造の基礎－亜硫酸の話－」”. きた産業株式会社. 2022年1月2日閲覧。

lallemandwine.com

Sibylle Krieger "The History of Malolactic Bacteria in Wine Archived 2012-09-15 at the Wayback Machine. pgs 15-21. Accessed: 14 May 2013

lallemandwine.us

Krieger, S., Triolo, G., and Dulau, L. "Bacteria and Wine Quality" Lallemand. (2000) Accessed: 14 May 2013

nii.ac.jp

ci.nii.ac.jp

Yoshimi SHIMAZU, Mikio UEHARA, Masazumi WATANABE (1985). “Transformation of Citric Acid to Acetic Acid, Acetoin and Diacetyl by Wine Making Lactic Acid Bacteria”. Agricultural and Biological Chemistry (日本農芸化学会) 49 (7): 2147-2157. doi:10.1271/bbb1961.49.2147. ISSN 0002-1369. NAID 130000026197.
櫛田忠衛「葡萄酒醸造法 (7)」『日本釀造協會雜誌』第57巻第11号、日本醸造協会、1962年、1018-1022頁、doi:10.6013/jbrewsocjapan1915.57.1018、ISSN 0369-416X、NAID 130004322226。

nite.go.jp

“NBRCニュース第33号”. 独立行政法人製品評価技術基盤機構. 2022年1月2日閲覧。

palatepreess.com

Tom Mansell "Buttery bacteria: Malolactic fermentation and you Archived 2016-04-06 at the Wayback Machine." Palate Press. 10 November 2009

sciencedirect.com

Brigitte Martineau and Terry E. Acree and Thomas Henick-Kling (1995). “Effect of wine type on the detection threshold for diacetyl”. Food Research International 28 (2): 139-143. doi:10.1016/0963-9969(95)90797-E. ISSN 0963-9969.

web.archive.org

Tom Mansell "Buttery bacteria: Malolactic fermentation and you Archived 2016-04-06 at the Wayback Machine." Palate Press. 10 November 2009
Sibylle Krieger "The History of Malolactic Bacteria in Wine Archived 2012-09-15 at the Wayback Machine. pgs 15-21. Accessed: 14 May 2013

worldcat.org

search.worldcat.org

Brigitte Martineau and Terry E. Acree and Thomas Henick-Kling (1995). “Effect of wine type on the detection threshold for diacetyl”. Food Research International 28 (2): 139-143. doi:10.1016/0963-9969(95)90797-E. ISSN 0963-9969.
Yoshimi SHIMAZU, Mikio UEHARA, Masazumi WATANABE (1985). “Transformation of Citric Acid to Acetic Acid, Acetoin and Diacetyl by Wine Making Lactic Acid Bacteria”. Agricultural and Biological Chemistry (日本農芸化学会) 49 (7): 2147-2157. doi:10.1271/bbb1961.49.2147. ISSN 0002-1369. NAID 130000026197.
Wibowo, D. and Eschenbruch, R. and Davis, C. R. and Fleet, G. H. and Lee, T. H. (1985). “Occurrence and Growth of Lactic Acid Bacteria in Wine: A Review”. American Journal of Enology, Viticulture 36 (4): 302:313. ISSN 0002-9254.
櫛田忠衛「葡萄酒醸造法 (7)」『日本釀造協會雜誌』第57巻第11号、日本醸造協会、1962年、1018-1022頁、doi:10.6013/jbrewsocjapan1915.57.1018、ISSN 0369-416X、NAID 130004322226。

worldfinewines.com

“遺伝子操作酵母ML01は、赤ワイン頭痛を抑制？”. ワールドファインワインズ. 2022年1月10日閲覧。