Assimilable nitrogen reduces the higher alcohols content of huangjiu
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107660
Abstract: Abstract Yeast assimilable nitrogen (YAN) sources play an important role in the formation of higher alcohols in wine. In this study, the types and amounts of YAN sources and the genes that regulate the synthesis… read more here.
Keywords: huangjiu; higher alcohols; assimilable nitrogen; content higher ... See more keywords
Impact of Assimilable Nitrogen Supplementation on Saccharomyces cerevisiae Metabolic Response and Aromatic Profile of Moschofilero Wine.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c07325
Abstract: The concentration of nitrogen in must is critical to yeast fermentation efficiency and wine aroma profile. The present work determined the effect of the amount of yeast assimilable nitrogen (YAN) on fermentation kinetics, aroma production,… read more here.
Keywords: nitrogen supplementation; profile; assimilable nitrogen; saccharomyces cerevisiae ... See more keywords
Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/259/2010-cjfs
Abstract: Baroň M. (2011): Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation. Czech J. Food Sci., 29: 603–609. We observed the content of yeast assimilable nitrogen in… read more here.
Keywords: assimilable nitrogen; production; fermentation; yeast assimilable ... See more keywords
Foliar Application of an Amino Acid-Enriched Urea Fertilizer on ‘Greco’ Grapevines at Full Veraison Increases Berry Yeast-Assimilable Nitrogen Content
Sign Up to like & getrecommendations! Published in 2020 at "Plants"
DOI: 10.3390/plants9050619
Abstract: Reaching a sufficient yeast assimilable nitrogen (YAN) content in berries at harvest is considered a main viticultural goal for wine-making, because low YANs can slow down must fermentation and have negative effects on wine sensory… read more here.
Keywords: amino; assimilable nitrogen; foliar application; application ... See more keywords