Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine

Published:2010-08-26 Issue:1 Volume:61 Page:185-190
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Bach Benoit,Colas Sylvie,Massini Laurent,Barnavon Laurent,Vuchot Patrick

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-010-0119-z.pdf

Reference22 articles.

1. Alcaide-Hidalgo JM, Moreno-Arribas MV, Martín-Álvarez PJ, Polo MC (2007) Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines. Food Chem 103:572–581

2. Alexandre H, Costello PJ, Remize F, Guzzo J, Guilloux-Benatier M (2004) Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives. Int J Food Microbiol 93:141–154

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

4. Bodmer S, Imark C, Kneubuhl M (1999) Biogenic amines in foods: histamine and food processing. Inflamm Res 48:296–300

5. Carrau, F. M., Medina, K., Farina, L., Boido, E., Henschke, P. A., Dellacassa, E. (2008). Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains. FEMS Yeast Res.

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach;Food Microbiology;2024-12

2. The impact of synthetic and natural additives on biogenic amine production in food products;Food Bioscience;2023-12

3. Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements;Journal of Agricultural and Food Chemistry;2021-05-20

4. Biogenic amines and the importance of starter cultures for malolactic fermentation;Australian Journal of Grape and Wine Research;2020-10-05

5. Using foliar nitrogen application during veraison to improve the flavor components of grape and wine;Journal of the Science of Food and Agriculture;2020-09-25

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3