Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging-Reference-Cited by-同舟云学术

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Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging

Published:1996-04 Issue:3-4 Volume:29 Page:345-353
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ancín Carmen,Ayestarán Belén,Garrido Julián

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Análisis de Vinos y Mostos;Amerine,1976

2. Análisis de Vinos y Mostos;Amerine,1976

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

4. Clarification by vacuum filtration of Garnacha must. Utilization of free amino acids during fermentation and bottle-aged wine;Ancin;Am. J. Enol. Vitic.,1996

5. Some investigative studies with yeast foods;Axcell,1988

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3. Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine;Journal of the Science of Food and Agriculture;2013-02-11

4. Influence of fertilisation with foliar urea on the content of amines in wine;Food Additives & Contaminants: Part A;2011-05-05

5. Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content;Food Microbiology;2007-02

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