Volatile sulphur compounds in wines rela
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N. Moreira; F. Mendes; O. Pereira; P. Guedes de Pinho; T. Hogg; I. Vasconcelos
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Article
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2002
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Elsevier Science
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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