Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts.

@article{Mauricio2001ChangesIN,
  title={Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts.},
  author={Juan Carlos Mauricio and Enrique Valero and Carmen Velilla Mill{\'a}n and Jose Maria Fernandez Ortega},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 7},
  pages={3310-5}
}
Urea, ammonium, and free amino acid contents were quantified in a must from Vitis vinifera cv. Pedro Ximenez grapes and in fermented wine and after a short aging of this wine by Saccharomyces cerevisiae race capensis yeast under variable oxygen availability conditions. The previous compounds were also determined in a wine in which the nitrogen source was depleted by the same race of flor yeast (old wine) and also following the addition of ammonium ion, L-glutamic acid, and L-proline. Under… CONTINUE READING