Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements-Reference-Cited by-同舟云学术

Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements

Published:2021-05-20 Issue:21 Volume:69 Page:6022-6031
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Su Ying¹,Heras José María²,Gamero Amparo¹³,Querol Amparo¹,Guillamón José Manuel¹^ORCID

Affiliation:

1. Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain

2. Lallemand Spain-Portugal, c/Tomas Edison No. 4, 28521 Madrid, Spain

3. Área de Tecnología de Alimentos, Facultad de Farmacia, Universitat de València, 46100 Valencia, Spain

Funder

Generalitat Valenciana

Lallemand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01266

Reference33 articles.

1. Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media

2. Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

3. Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

4. Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño

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