The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae

Published:2023-05 Issue: Volume:111 Page:104193
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Guittin Charlie,Maçna Faïza,Barreau Adeline,Poitou Xavier,Sablayrolles Jean-Marie,Mouret Jean-Roch,Farines Vincent^ORCID

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference89 articles.

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4. The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation;Barbosa;Int. J. Food Microbiol.,2012

5. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Aust. J. Grape Wine Res.,2005

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