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White wine fermentation: interaction of assimilable nitrogen and grape solids: Interaction of assimilable nitrogen and grape solids on alcoholic fermentation under oenological conditions (pages 47–52) /

by E. Casalta; J.M. Salmon and J.M. Sablayrolles; M.F. Cervi.
Material type: materialTypeLabelComputer fileSeries: Australian Journal of Grape and Wine Research.Publisher: Australian Society of Viticulture and Oenology, 2013ISSN: 1755-0238.Online resources: Click here to access online | Click here to access online | Link to original article. In: Australian Journal of Grape and Wine Research (Vol.) 19. (No.) issue-1. 2013.Summary: Abstract Background and AimsDuring alcoholic fermentation in white winemaking, assimilable nitrogen and lipid content represent important nutritional factors for yeasts. In such conditions, grape solids represent the main source of lipids. The impact of the combination of assimilable nitrogen and lipids on yeast growth, metabolism and fermentation kinetics was investigated. Methods and ResultsSauvignon Blanc must at four different assimilable nitrogen concentrations and at three different grape solid levels was fermented on a laboratory scale in 1 L fermenters. The addition of grape solids exerted a significant impact (P .
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Abstract Background and AimsDuring alcoholic fermentation in white winemaking, assimilable nitrogen and lipid content represent important nutritional factors for yeasts. In such conditions, grape solids represent the main source of lipids. The impact of the combination of assimilable nitrogen and lipids on yeast growth, metabolism and fermentation kinetics was investigated. Methods and ResultsSauvignon Blanc must at four different assimilable nitrogen concentrations and at three different grape solid levels was fermented on a laboratory scale in 1 L fermenters. The addition of grape solids exerted a significant impact (P .

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