Concepedia

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

Catarina Barbosa, Virgílio Falco, Arlete Mendes‐Faia, Ana Mendes‐Ferreira

Journal of Bioscience and Bioengineering · 2009 · 92 citations · 19 references

Open access

References

19

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

Gail Lorenz Miller · Analytical Chemistry · 1959 · 28.7K citations

Natural Sciences, Chemistry, Food Science +9

Implications of nitrogen nutrition for grapes, fermentation and wine

Sally‐Jean Bell, Paul A. Henschke · Australian Journal of Grape and Wine Research · 2005 · 903 citations

Agriculture, Enology, Plant Sciences +17

Stuck and Sluggish Fermentations

Linda F. Bisson · American Journal of Enology and Viticulture · 1999 · 611 citations

Medicine, Pharmacokinetics, Pharmacology +9

Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions

Marina Bely, Jean-Marie Sablayrolles, Pierre Barré · Journal of Fermentation and Bioengineering · 1990 · 454 citations

Agriculture, Biochemistry, Fermentation Engineering +15

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