Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

✍ Scribed by Catarina Barbosa; Virgilio Falco; Arlete Mendes-Faia; Ana Mendes-Ferreira

• Book ID: 113682647
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 359 KB
• Volume: 108
• Category: Article
• ISSN: 1389-1723
• DOI: 10.1016/j.jbiosc.2009.02.017