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Título

Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile

AutorMartínez-Moreno, Rubén ; Rozès, N.; Morales, Pilar ; Martí-Raga, M.; Mas, Albert ; González García, Ramón ; Beltrán, G.
Fecha de publicación2010
ResumenNitrogen is essential for yeast metabolism and growth and is considered to be a limiting factor during the fermentation process. Nitrogen availability and uptake also affects the aromatic profile in wine (Bell & Henschke, 2005). For these reasons, nitrogen requirements of wine yeast during fermentation would be an important control parameter for industrial fermentations. In this work, a new methodology to determine nitrogen requirements of yeast depending on sugar content in must was developed and these results were tested in different fermentation processes.
DescripciónI Congreso Nacional de Biotecnología Enológica. Invinotec. Vinomio. León. 26-31 Octubre 2010.
URIhttp://hdl.handle.net/10261/48091
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