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Oxidation of Ethyl Alcohol to Acetic Acid by Proliferating Yeasts

Nature volume 182, pages 937–938 (1958)Cite this article

Abstract

IN certain typical Spanish wines (Moriles, Montilla, Jerez, etc.), a film is formed on the surface after fermentation.

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  1. Sección de Bioquímica, Instituto Nacional de Investigaciones Agronómicas, Madrid

    JUAN SANTA MARÍA

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  1. JUAN SANTA MARÍA
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MARÍA, J. Oxidation of Ethyl Alcohol to Acetic Acid by Proliferating Yeasts. Nature 182, 937–938 (1958). https://doi.org/10.1038/182937b0

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