Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast-Reference-Cited by-同舟云学术

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Published:2011-08 Issue:3 Volume:127 Page:1072-1083
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Torrea Diego,Varela Cristian,Ugliano Maurizio,Ancin-Azpilicueta Carmen,Leigh Francis I.,Henschke Paul A.

Funder

Spanish Government

the Grape and Wine Research and Development Corporation

Australian Government

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference81 articles.

1. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation;Albers;Applied and Environmental Microbiology,1996

2. Biochemical aspects of stuck and sluggish fermentation in grape must;Alexandre;Journal of Industrial Microbiology & Biotechnology,1998

3. Composition of wines;Amerine,1976

4. Formation of higher alcohols by various yeasts;Äyräpää;Journal of the Institute of Brewing,1968

5. Biosynthetic formation of higher alcohols by yeast. Dependence on the nitrogen nutrient level of the medium;Äyräpää;Journal of the Institute of Brewing,1971

Cited by 141 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. Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation;International Journal of Food Microbiology;2024-08

3. Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain;Foods;2024-06-20

4. Impact of using yeast derivatives on the development of atypical aging in wines;OENO One;2024-06-04

5. Enhancing fermentation performance through the reutilisation of wine yeast lees;OENO One;2024-03-06