Comparison of two procedures for assay of free amino nitrogen

American Journal of Enology and Viticulture

Volumn 52, Issue 4, 2001, Pages 400-401

  Shively, Carl E ^a   Henick Kling, Thomas ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

Formol titration; Free amino nitrogen; NOPA method; Yeast assimilable nitrogen

Indexed keywords

ACETYLCYSTEINE; AMINO ACID; FORMALDEHYDE; NITROGEN; PHTHALALDEHYDE;

COMPARATIVE STUDY; SPECTROPHOTOMETRY; TITRIMETRY; UNITED STATES; WINE; WINE INDUSTRY; YEAST;

EID: 0035728452     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Rapid determination of primary amino acids in grape juice using an o-phthaldialdehyde/N-acetyl-L-cysteine spectrophotometric assay
2. Yeast metabolism of nitrogen compounds
3. Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
4. Relationship between nitrogen content of must and sluggish fermentation
5. Nitrogen supplementation of grape juice. I Effect on amino acid utilization during fermentation
6. Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation: Effect on urea excretion and reabsorption