Analysis of amino nitrogen content affecting fermentation and wine quality
A suitable amount of nitrogen source is needed for the optimal process of alcoholic fermentation. The professional literature mentions the complexity of nitrogen compounds exploitable for yeast-plants as an assimilable or immediately assumable nitrogen source. Former experiments proved that in case...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Debrecen
2009-05-01
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| Series: | International Journal of Horticultural Science |
| Subjects: | |
| Online Access: | https://ojs.lib.unideb.hu/IJHS/article/view/826 |