Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditions-Reference-Cited by-同舟云学术

Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditions

Published:2023-04-28 Issue:7 Volume:46 Page:941-955
ISSN:1615-7591
Container-title:Bioprocess and Biosystems Engineering
language:en
Short-container-title:Bioprocess Biosyst Eng

Author:

Beaudeau François,Aceves Lara Cesar Arturo,Godilllot Josephine,Mouret Jean-Roch,Trelea Ioan-Cristian,Bideaux Carine

Funder

Agence Nationale de la Recherche

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Bioengineering,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00449-023-02861-w.pdf

Reference31 articles.

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2. Agenbach WA (1977) A study of must nitrogen content in relation to incomplete fermentations, yeast production and fermentation activity. South African Society for Enology and Viticulture, Stellenbosch

3. Bely M, Sablayrolles JM, Barre P (1990) Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in enological conditions. J Ferment Bioeng 70(4):246–252

4. Mendes-Ferreira A, Mendes-Faia A, Leão C (2004) Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry. J Appl Microbiol 97(3):540–545

5. Bisson LF (1999) Stuck and sluggish fermentations. Am J Enol Viticult 50:107–119

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