Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines

LWT

Volumn 43, Issue 10, 2010, Pages 1501-1507

  Cejudo Bastante, M J ^a   Sonni, F ^b   Chinnici, F ^b   Versari, A ^b   Perez Coello, M S ^a   Riponi, C ^b  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Amino acids; Biogenic amines; Lysozyme; Oenological tannin; SO2; Wine

Indexed keywords

AMINES; AMINO ACIDS; ENZYMES; FERMENTATION; FLAVONOIDS; IONS; NITROGEN; STRAIN; TANNINS; YEAST;

AMINE COMPOSITION; AMINO ACID CONSUMPTION; AMINO-ACIDS; AMMONIUM IONS; BIOGENIC AMINES; HPLC/DAD; OENOLOGICAL TANNIN; PERFORMANCE; WHITE WINES; YEAST STRAIN;

WINE;

EID: 77956610814     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.02.011     Document Type: Article

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