Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation-Reference-Cited by-同舟云学术

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

Published:2008-04 Issue:3 Volume:41 Page:501-510
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Garde-Cerdán Teresa,Ancín-Azpilicueta Carmen

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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2. Wines. Their sensory evaluation;Amerine,1983

3. Influence of prefermentation clarification on the higher alcohol contents of wines;Ancín;Food Chemistry,1996

4. Influence of inoculation of selected yeast on the quality of rosé and white wines;Ancín-Azpilicueta,2005

5. Biosynthetic formation of higher alcohols by yeasts. Dependence on the nitrogenous nutrient level of the medium;Ayräpää;Journal of the Institute of Brewing,1971

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