Influence of yeast strain, immobilisation and ageing time on the changes of free amino acids and amino acids in peptides in bottle-fermented sparkling wines obtained from Vitis vinifera cv. Emir-Reference-Cited by-同舟云学术

Influence of yeast strain, immobilisation and ageing time on the changes of free amino acids and amino acids in peptides in bottle-fermented sparkling wines obtained from Vitis vinifera cv. Emir

Published:2011-05-03 Issue:6 Volume:46 Page:1113-1121
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Bozdogan Adnan,Canbas Ahmet

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02550.x/fullpdf

Reference29 articles.

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2. Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions;Alexandre;Journal of Industrial of Microbiology and Biotechnology,2001

3. Aroma composition of a white wine of Vitis vinifera L. Cv. Emir as affected by skin contact;Cabaroglu;Journal of Food Science,1997

4. Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines;Ciani;Journal of Applied Microbiology,1998

5. Theme 4: immobilized cell technology in wine production;Diviès;Critical Reviews in Biotechnology,1994

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