Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine-Reference-Cited by-同舟云学术

Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine

Published:2005-02 Issue:2 Volume:89 Page:163-174
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hernández-Orte P,Ibarz M.J,Cacho J,Ferreira V

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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2. Relationship between the content of higher alcohols in wines and the content of N compounds, particularly amino acids, in musts;Bidan;Bulletin de l'O.I.V.,1975

3. Survey of yeast assimilable nitrogen status in musts from California, Oregon and Washington. Research note;Butzke;American Journal of Enology and Viticulture,1998

4. Composition enacides aminés du moût en fonction du cépage et de la technologie et son influence sur la qualité du vin;Cantagrel;Sciences des Aliments,1982

5. The free amino acids of musts and wines. II. The fate of amino acids of musts during alcoholic fermentation;Castor;Food Research,1954

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