Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races

Biotechnology Letters

Volumn 21, Issue 6, 1999, Pages 555-559

  Valero, E ^a   Mauricio, J C ^a   Milan M C ^a   Ortega, J M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Biological aging; Fermentation; Saccharomyces cerevisiae; Urea; Wine

Indexed keywords

AMMONIA; ARGININE; ORNITHINE; OXYGEN; UREA; URETHAN;

ARTICLE; FERMENTATION; FUNGUS GROWTH; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 0032768390     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005524727317     Document Type: Article

References (10)

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