The effect of nitrogen addition on the fermentative performance during sparkling wine production

Food Research International

Volumn 67, Issue , 2015, Pages 126-135

  Marti Raga M ^a   Sancho, M ^a   Guillamon J M ^b   Mas, A ^a   Beltran, G ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Nitrogen; Pied de cuve; Saccharomyces cerevisiae; Second fermentation; Traditional method; Wine yeast

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; BOTTLES; BREWERIES; GROWTH KINETICS; KINETICS; NITROGEN; STRAIN; WINE; YEAST;

FERMENTATION KINETICS; FERMENTATION TEMPERATURE; NITROGEN COMPOSITION; NITROGEN REQUIREMENTS; ORGANOLEPTIC PROPERTIES; PIED-DE-CUVE; TRADITIONAL METHOD; WINE YEAST;

FERMENTATION;

SACCHAROMYCES CEREVISIAE;

EID: 84911880570     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.10.033     Document Type: Article

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