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

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

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: None     Document Type: Article
Times cited : (71)

References (19)
  • 3
    • 4243904501 scopus 로고
    • The composition of grapes and wines
    • The Technology of Wine Making (4th ed.). Westport, Connecticut
    • (1980)
    • Amerine, M.A.1    Berg, H.W.2
  • 10
    • 0002430906 scopus 로고
    • Yeast nitrogen demand: Selection criterion for wine yeasts for fermenting low nitrogen musts
    • Proceedings of the International Symposium on Nitrogen in Grapes and Wines. J. M. Rantz (Ed.). The American Society for Enology and Viticulture, Davis, CA
    • (1991) , pp. 266-269
    • Jiranek, V.1    Langridge, P.2    Henschke, P.A.3
  • 14
    • 33747333106 scopus 로고
    • Use of dinitrosalicylic reagent for determination of residual sugar
    • (1959) Anal. Chem. , vol.51 , pp. 426-428
    • Miller, G.L.1
  • 19
    • 0016916481 scopus 로고
    • Determination of ammonia and Kjeldahl nitrogen by indophenol method
    • (1976) Water Res. , vol.10 , pp. 31-36
    • Scheiner, D.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.