Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1312-1318

  Arias Gil, Margaluz ^a   Garde Cerdán, Teresa ^a   Ancín Azpilicueta, Carmen ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Addition of nitrogen compounds; Amino acids; Mazuelo must; Nitrogen metabolism; Wine

Indexed keywords

ALANINE; AMINO ACID; AMMONIA; ARGININE; ASPARAGINE; ASPARTIC ACID; CYSTEINE; GLUTAMIC ACID; GLYCINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; NITROGEN; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRYPTOPHAN; TYROSINE; VALINE;

ALCOHOLIC FERMENTATION; AMINO ACID SYNTHESIS; ARTICLE; CONCENTRATION RESPONSE; FERMENTATION TECHNIQUE; FUNGUS CULTURE; GRAPE MUST; KINETICS; NITROGEN METABOLISM; NONHUMAN; REACTION ANALYSIS; REACTION TIME; WINE;

EID: 33947505000     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.037     Document Type: Article

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