Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine

Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation

Eva Albers, Christer Larsson, G. Lid�n et al. · Applied and Environmental Microbiology · 1996 · 376 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Fast analysis of important wine volatile compounds

Catalina Ortega, Ricardo López, Juan Cacho et al. · Journal of Chromatography A · 2001 · 260 citations

Agriculture, Chemistry, Food Science +14

Relationship between Varietal Amino Acid Profile of Grapes and Wine Aromatic Composition. Experiments with Model Solutions and Chemometric Study

Purificación Hernández-Orte, Juan Cacho, Vicente Ferreira · Journal of Agricultural and Food Chemistry · 2002 · 245 citations

Agriculture, Biochemistry, Enology +17

Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen

Vladimir Jiranek, Peter Langridge, Paul A. Henschke · Applied and Environmental Microbiology · 1995 · 213 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Factors Influencing Sluggish Fermentations of Grape Juice

W. M. Ingledew, Ralph E. Kunkee · American Journal of Enology and Viticulture · 1985 · 142 citations

Agriculture, Enology, Food Science +17