requested articles

1) Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations

https://www.sciencedirect.com/science/article/pii/0922338X96891549

2) Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.1417

3) Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content

https://www.ncbi.nlm.nih.gov/pubmed/16943100

4) Stabilization of Enzymes against Thermal Inactivation

https://www.sciencedirect.com/science/article/pii/S0065216408703526

5) Thermal control strategy for isoamylacetate formation in sake brewed with a saccharified rice solution

https://www.sciencedirect.com/science/article/pii/0922338X92800117

6) The temperature profiles of growth, thermal death and ethanol tolerance of the cellobiose‐fermenting yeast Candida wickerhamii

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jobm.3620250317


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