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Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

BiosynthesisEngineeringFood FermentationBiochemistryIn Vitro FermentationWine Alcoholic FermentationAmino AcidsAlcohol DehydrogenasesBiotechnologyMetabolismDifferent QuantitiesHealth Sciences