Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

Journal of the Science of Food and Agriculture

Volumn 83, Issue 8, 2003, Pages 830-835

  Valero, Eva ^a   Millán, Carmen ^a   Ortega, José M ^a   Mauricio, Juan C ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Amino acids; Post fermentation; Wine; Yeast

Indexed keywords

AMINO ACID;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0037985373     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1417     Document Type: Article

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