Influence of nutrients addition to nonlimited-in-nitrogen must on wine volatile composition

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  González Marco, Ana ^a   Jiménez Moreno, Nerea ^a   Ancín Azpilicueta, Carmen ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Acids; Amino acids; Esters; Higher alcohols; Yeast autolysate

Indexed keywords

ALCOHOL DERIVATIVE; AMINO ACID; ESTER; FATTY ACID; NITROGEN; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; CARBOHYDRATE METABOLISM; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; GRAPE; METABOLISM; METHODOLOGY; SACCHAROMYCES CEREVISIAE; WINE; ANALYSIS; PROCEDURES; VITIS;

ALCOHOLS; AMINO ACIDS; BEVERAGES; CARBOHYDRATE METABOLISM; ESTERS; FATTY ACIDS; FERMENTATION; FOOD TECHNOLOGY; FRUIT; NITROGEN; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 77952900948     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01578.x     Document Type: Article

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