Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

LWT

Volumn 41, Issue 3, 2008, Pages 501-510

  Garde Cerdán, Teresa ^a   Ancín Azpilicueta, Carmen ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Mazuelo grape juice; Nitrogen compounds; Volatile compounds; Wine

Indexed keywords

ALCOHOLS; BIOSYNTHESIS; ESTERS; FERMENTATION; NITROGEN COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

ALCOHOLIC FERMENTATION; MAZUELO GRAPE JUICE; TYROSOL; VOLATILE COMPOUNDS;

AMINO ACIDS;

VITACEAE;

EID: 36348938755     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.03.018     Document Type: Article

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