Clarifying agents effect on the nitrogen composition in must and wine during fermentation

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 430-437

  Valdes E ^a   Vilanova, M ^b   Sabio, E ^c   Benalte, M J ^c  

^a Instituto Tecnologico Agroalimentario   (Spain)

^b MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^c UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Clarification agents; Grape must; Static sedimentation; Wine; YAN

Indexed keywords

ACID CONCENTRATIONS; CLARIFYING AGENTS; FIRST ORDER KINETICS; GRAPE MUST; NITROGEN COMPOSITION; SILICA SOLS; STABILISATION; STATIC SEDIMENTATION; VITIS VINIFERA; YAN;

AMINO ACIDS; CLARIFIERS; FERMENTATION; FRUITS; SEDIMENTATION; SILICA; WINE;

CLARIFICATION;

4 AMINOBUTYRIC ACID; ALANINE; AMINO ACID; ASPARAGINE; CITRULLINE; CYSTINE; GELATIN; LEUCINE; METHIONINE; NITROGEN; SILICON DIOXIDE; THREONINE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FERMENTATION; GRAPE MUST; PROTEIN DEGRADATION; SEDIMENTATION; WINE;

VITACEAE; VITIS VINIFERA;

EID: 78049418088     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.024     Document Type: Article

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