Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 106-116

  Garde Cerdán, Teresa ^a   Martínez Gil, Ana M ^a   Lorenzo, Cándida ^a   Lara, José Félix ^a   Pardo, Francisco ^b   Salinas, M Rosario ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Bodega San Isidro BSI   (Spain)

Author keywords

Amino acids; Grape varieties; Maturation stages; Must; Wine

Indexed keywords

ALCOHOLIC FERMENTATION; GRAPE VARIETIES; GRAPE VARIETY; MATURATION STAGE; MUST; ORGANIC AGRICULTURE;

AMINO ACIDS; CULTIVATION; FERMENTATION; NITROGEN; NITROGEN COMPOUNDS; WINE;

FRUITS;

NITROGEN DERIVATIVE;

ACIDITY; AMINO ACID COMPOSITION; ARTICLE; DISCRIMINANT ANALYSIS; FERMENTATION; FERMENTATION MONITORING; GRAPE; ORGANIC FARMING; REACTION ANALYSIS; WINE;

VITACEAE;

EID: 77955278896     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.112     Document Type: Article

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