Assimilable nitrogen reduces the higher alcohols content of huangjiu
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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