Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
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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
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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