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Analytical Study of Aromatic Series in Sherry Wines Subjected to Biological Aging

โœ Scribed by Moyano, Lourdes; Zea, Luis; Moreno, Juan; Medina, Manuel


Book ID
120550913
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
77 KB
Volume
50
Category
Article
ISSN
0021-8561

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Urea, ammonium, and free amino acid contents were quantified in biological aging of a young wine under two flor film forming yeast strains, Saccharomyces cerevisiae race capensis and S. cerevisiae race bayanus, and compared. Cell viability in the film was different for the two yeast strains. Thus, c