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Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

✍ Scribed by Teresa Garde-Cerdán; Carmen Ancín-Azpilicueta

Publisher
Springer
Year
2005
Tongue
English
Weight
549 KB
Volume
222
Category
Article
ISSN
0044-3026

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Volatile sulphur compounds in wines rela
Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts
✍ N. Moreira; F. Mendes; O. Pereira; P. Guedes de Pinho; T. Hogg; I. Vasconcelos 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 579 KB

The influence of nitrogen compounds in grape musts on the content of sulphur compounds of wines was studied. Different vinifications were performed with the addition of methionine (20 mg l -1 ) and/or cysteine (40 mg l -1 ) to grape musts before alcoholic fermentation. Six grape musts, with differen