Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice
Author:
Affiliation:
1. Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA USA
2. School of Integrative Plant Science, Horticulture Section; Cornell University; Ithaca NY USA
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.536/fullpdf
Reference29 articles.
1. Apple wine processing with different nitrogen contents;Alberti;Brazilian Archives of Biology and Technology,2011
2. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005
3. 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
4. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions;Bely;Journal of Fermentation and Bioengineering,1990
5. Stuck and sluggish fermentations;Bisson;American Journal of Enology and Viticulture,1999
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