Analysis of amino nitrogen content affecting fermentation and wine quality
Analysis of amino nitrogen content affecting fermentation and wine quality
Fájlok
Dátum
Szerzők
Kállay, M.
Sárdy Nyitrainé, D.
Folyóirat címe
Folyóirat ISSN
Kötet címe (évfolyam száma)
Kiadó
University of Debrecen
Absztrakt
Leírás
A suitable amount of nitrogen source is needed for the optimal process of alcoholic fermentation. The professional literature mentions the complexity of nitrogen compounds exploitable for yeast-plants as an assimilable or immediately assumable nitrogen source. Former experiments proved that in case of low nitrogen concentration , yeast-plants produced a bigger quantity of hydrogen sulphide. According to the findings above, it is not indifferent when and how we complement the nitrogen content of the must. The aim of our present work was to elaborate such a quick, easily applicable method that can be used for routinish measurements in the viticultural practice.
Kulcsszavak
amino nitrogen, formol titration, spectrophotometrical measurement