Kinetic analysis and gas-liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature

Food Research International

Volumn 62, Issue , 2014, Pages 1-10

  Mouret, J R ^a   Camarasa, C ^a   Angenieux, M ^c   Aguera, E ^c   Perez, M ^a   Farines, V ^a,b   Sablayrolles, J M ^a  

^a SPO   (France)

^b UNIV MONTPELLIER   (France)

^c CEMAGREF   (France)

Author keywords

Aroma compounds; Gas liquid balance; Nitrogen; Online monitoring; Temperature; Winemaking fermentation

Indexed keywords

ESTERIFICATION; ESTERS; FERMENTATION; KINETICS; LIQUIDS; METABOLISM; ODORS; PROPANOL; TEMPERATURE;

AROMA COMPOUNDS; CENTRAL CARBON METABOLISMS; GAS LIQUIDS; IMPACT OF TEMPERATURES; INITIAL NITROGEN CONCENTRATIONS; LIQUID CONCENTRATION; NITROGEN AVAILABILITY; ONLINE MONITORING;

NITROGEN;

EID: 84896132915     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.044     Document Type: Article

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