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Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
Torrea, Diego; Varela, Cristian; Ugliano, Maurizio; Ancin-Azpilicueta, Carmen; Leigh Francis, I; Henschke, Paul A.
Affiliation
  • Torrea D; Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia; Universidad Pubica de Navarra, Department of Applied Chemistry, Campus Arrosadia S-N, E-31006 Pamplona, Spain.
  • Varela C; Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia.
  • Ugliano M; Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia.
  • Ancin-Azpilicueta C; Universidad Pubica de Navarra, Department of Applied Chemistry, Campus Arrosadia S-N, E-31006 Pamplona, Spain.
  • Leigh Francis I; Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia.
  • Henschke PA; Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia. Electronic address: paul.henschke@awri.com.au.
Food Chem ; 127(3): 1072-83, 2011 Aug 01.
Article in En | MEDLINE | ID: mdl-25214098
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem Year: 2011 Type: Article Affiliation country: Spain
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem Year: 2011 Type: Article Affiliation country: Spain