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The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines

✍ Scribed by Alice Vilela-Moura; Dorit Schuller; Arlete Mendes-Faia; Rui D. Silva; Susana R. Chaves; Maria João Sousa; Manuela Côrte-Real

Publisher
Springer
Year
2010
Tongue
English
Weight
266 KB
Volume
89
Category
Article
ISSN
1432-0614

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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