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Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition

✍ Scribed by Ana González-Marco; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta

Book ID
111406328
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
202 KB
Volume
75
Category
Article
ISSN
0022-1147

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✍ 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