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Nitrogen compounds and polysaccharides changes during the biological ageing of sherry wines

✍ Scribed by Mar Villamiel; M. Carmen Polo; M. Victoria Moreno-Arribas

Book ID
116726278
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
319 KB
Volume
41
Category
Article
ISSN
1096-1127

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Nitrogen compounds in wine during its bi
Nitrogen compounds in wine during its biological aging by two flor film yeasts: An approach to accelerated biological aging of dry sherry-type wines
✍ J. C. Mauricio; J. M. Ortega πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 313 KB πŸ‘ 1 views

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