Comparison of nitrogen and oxygen demands of enological yeasts: Technological consequences

American Journal of Enology and Viticulture

Volumn 51, Issue 3, 2000, Pages 215-222

  Julien, A ^a   Roustan, J L ^a   Dulau, L ^a   Sablayrolles, J M ^a  

^a Technologie des Fermentations ^*  (France)

Author keywords

Nitrogen; Oxygen; Slow fermentation; Sluggish fermentation; Yeast

Indexed keywords

ANAEROBIC FERMENTATION; ENOLOGY; NITROGEN METABOLISM; OXYGEN CONSUMPTION; STATIONARY PHASE; WINE PRODUCTION;

EID: 0033761025     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2000.51.3.215     Document Type: Article

References (19)

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7. Control of oxygen additions during alcoholic fermentations
8. Alcoholic fermentation in wine-making: On line measurement of density and carbon dioxide evolution
9. Nutritional deficiencies of clarified white grape juices and their correction in relation to fermentation
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13. Use of constant rate alcoholic fermentations to compare the effectiveness of different nitrogen sources added during the stationary phase
14. Use of dinitrosalicylic reagent for determination of residual sugar
15. Evaluation des besoins en oxygene de fermentations alcooliques en conditions oenologiques simulees
16. Design of laboratory automatic system for studying alcoholic fermentations in an isothermal oenological conditions
17. Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations
18. Determination of ammonia and Kjeldahl nitrogen by indophenol method