Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 572-581

  Alcaide Hidalgo, Juan M ^a   Moreno Arribas, M Victoria ^a   Martín Álvarez, Pedro J ^a   Polo, M Carmen ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Ageing on lees; Amino acids; Biogenic amines; Malolactic fermentation; Wine

Indexed keywords

NITROGEN; PROTEINASE;

AGING; ARTICLE; AUTOLYSIS; COMPARATIVE STUDY; FERMENTATION; LACTIC ACID BACTERIUM; RED WINE; STIRRED REACTOR; TANK; YEAST;

EID: 33846915923     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.002     Document Type: Article

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