Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation-Reference-Cited by-同舟云学术

Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation

Published:2007-01 Issue:4 Volume:103 Page:1312-1318
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arias-Gil Margaluz,Garde-Cerdán Teresa,Ancín-Azpilicueta Carmen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. A study of must nitrogen content in relation to incomplete fermentations, yeast production and fermentation activity;Agenbach,1977

2. Clarification by filtration of Garnacha must. Utilization of free amino acids during fermentation and bottle-aging of wine;Ancín;American Journal of Enology and Viticulture,1996

3. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005

4. Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption;Beltran;Journal of Agricultural and Food Chemistry,2005

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

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