Use of nitrogen compounds in spontaneous and inoculated wine fermentations.

@article{Goi1999UseON,
  title={Use of nitrogen compounds in spontaneous and inoculated wine fermentations.},
  author={Daniel Go{\~n}i and Carmen Anc{\'i}n Azpilicueta},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 10},
  pages={4018-24}
}
In this paper the use of nitrogen compounds in garnacha must inoculated with active dry wine yeast Saccharomyces cerevisiae subsp. cerevisiae strain Na33 has been studied. The results are compared to garnacha must fermented with indigenous yeasts (control must). In the samples where the inoculated yeast predominated, no qualitative differences were appreciated in the use of amino acids with respect to the control samples, although there were quantitative differences. In the musts where the Na33… CONTINUE READING