Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines-Reference-Cited by-同舟云学术

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Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines

Published:2011-06 Issue:4 Volume:126 Page:1599-1607
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Moreira Nathalie,de Pinho Paula Guedes,Santos Cristina,Vasconcelos Isabel

Funder

FCT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Study of sulfur compounds in wine: Preliminary results;Anocibar Beloqui;Italian Journal of Food Science,1995

2. Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentation;Beltran;FEMS Yeast Research,2004

3. Description of alcoholic fermentation kinetics: Its variability and significance;Bely;American Journal of Enology and Viticulture,1990

4. Automatic detection and correction of assimilable nitrogen deficiency during alcoholic fermentation under enological conditions;Bely,1991

5. Influence of nitrogen on yeast and fermentation of grapes;Bisson,1991

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