Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae
Author:
Funder
academic research fund (ARF)
Ministry of Education
China Postdoctoral Science Foundation
CAU
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
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3. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005
4. Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation;Bely;Journal of Bioscience and Bioengineering,2003
5. Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm;Chen;International Journal Of Food Microbiology,2014
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