Analysis of amino nitrogen content affecting fermentation and wine quality

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...

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Bibliographic Details
Main Authors: M. Kállay, D. Sárdy Nyitrainé
Format: Article
Language:English
Published: University of Debrecen 2009-05-01
Series:International Journal of Horticultural Science
Subjects:
amino nitrogen
formol titration
spectrophotometrical measurement
Online Access:https://ojs.lib.unideb.hu/IJHS/article/view/826
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spelling doaj-2fbecfc345674faeb6ba084ca58ffdbc2020-11-25T02:47:50ZengUniversity of DebrecenInternational Journal of Horticultural Science1585-04042676-931X2009-05-0115310.31421/IJHS/15/3/826Analysis of amino nitrogen content affecting fermentation and wine qualityM. Kállay0D. Sárdy Nyitrainé1Corvinus University of Budapest, Faculty of Food Science, Department of OenologyCorvinus University of Budapest, Faculty of Food Science, Department of Oenology 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 of low nitrogen concentration , yeast-plants produced a bigger quantity of hydrogen sulphide. According to the findings above, it is not indifferent when and how we complement the nitrogen content of the must. The aim of our present work was to elaborate such a quick, easily applicable method that can be used for routinish measurements in the viticultural practice. https://ojs.lib.unideb.hu/IJHS/article/view/826amino nitrogenformol titrationspectrophotometrical measurement
collection DOAJ
language English
format Article
sources DOAJ
author M. Kállay
D. Sárdy Nyitrainé
spellingShingle M. Kállay
D. Sárdy Nyitrainé
Analysis of amino nitrogen content affecting fermentation and wine quality
International Journal of Horticultural Science
amino nitrogen
formol titration
spectrophotometrical measurement
author_facet M. Kállay
D. Sárdy Nyitrainé
author_sort M. Kállay
title Analysis of amino nitrogen content affecting fermentation and wine quality
title_short Analysis of amino nitrogen content affecting fermentation and wine quality
title_full Analysis of amino nitrogen content affecting fermentation and wine quality
title_fullStr Analysis of amino nitrogen content affecting fermentation and wine quality
title_full_unstemmed Analysis of amino nitrogen content affecting fermentation and wine quality
title_sort analysis of amino nitrogen content affecting fermentation and wine quality
publisher University of Debrecen
series International Journal of Horticultural Science
issn 1585-0404
2676-931X
publishDate 2009-05-01
description 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 of low nitrogen concentration , yeast-plants produced a bigger quantity of hydrogen sulphide. According to the findings above, it is not indifferent when and how we complement the nitrogen content of the must. The aim of our present work was to elaborate such a quick, easily applicable method that can be used for routinish measurements in the viticultural practice.
topic amino nitrogen
formol titration
spectrophotometrical measurement
url https://ojs.lib.unideb.hu/IJHS/article/view/826
work_keys_str_mv AT mkallay analysisofaminonitrogencontentaffectingfermentationandwinequality
AT dsardynyitraine analysisofaminonitrogencontentaffectingfermentationandwinequality
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