Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10543259 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠We show that nitrogen requirements of yeast varied according to the grape cultivar. ⺠Yeast nitrogen requirements were also influenced by total nitrogen content of media. ⺠The higher alcohol content of wines depends on the initial nitrogen content of musts. ⺠The sulphur content of wines depends on the initial nitrogen content of grape musts. ⺠Wines from musts with low nitrogen content showed low sulphur compound levels.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nathalie Moreira, Paula Guedes de Pinho, Cristina Santos, Isabel Vasconcelos,