Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 124-131

  Vilanova, Mar ^a   Siebert, Tracey E ^b   Varela, Cristian ^b   Pretorius, Isak S ^b   Henschke, Paul A ^b  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Albari o; Aroma; Fermentation; Flavour; Nitrogen; Saccharomyces cerevisiae; Wine; Yeast

Indexed keywords

1-HEXANOL; AMMONIUM NITROGEN; AROMA; CHEMICAL COMPOSITIONS; DIAMMONIUM PHOSPHATES; ETHYL ESTERS; FERMENTATION PRODUCTS; FLAVOUR PRECURSORS; FREE FRACTION; GRAPE JUICE; GRAPE VARIETY; HIGH-NITROGEN; HIGHER ALCOHOLS; NITROGEN CONCENTRATIONS; TITRATABLE ACIDITY; VARIETAL COMPOUNDS; VITIS VINIFERA; VOLATILE ACIDS; VOLATILE PROFILE; WINE STRAINS;

AMMONIUM COMPOUNDS; AROMATIC COMPOUNDS; AROMATIZATION; ESTERIFICATION; ESTERS; ETHANOL; FERMENTATION; FLAVORS; FRUIT JUICES; FRUITS; LIPIDS; NITROGEN; OLEFINS; WINE;

YEAST;

ALCOHOL; ALPHA IONONE; AMMONIA; BETA DAMASCENONE; BETA IONONE; DIAMMONIUM PHOSPHATE; ESTER; GERANIOL; HEXANOL; LIMONENE; LINALOOL; NITROGEN; NORISOPRENOID; PHOSPHATE; TERPENE; TERPINEOL; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND; YEAST ASSIMILABLE NITROGEN;

ACIDITY; AROMA; ARTICLE; CHEMICAL COMPOSITION; FERMENTATION; GRAPE JUICE; NONHUMAN; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS VINIFERA;

EID: 84857112686     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.082     Document Type: Article

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