Analysis of amino nitrogen content affecting fermentation and wine quality

A tétel rövid nézete
dc.contributor.authorKállay, M.
dc.contributor.authorSárdy Nyitrainé, D.
dc.date.accessioned2021-06-28T10:00:54Z
dc.date.available2021-06-28T10:00:54Z
dc.date.issued2009-05-20
dc.description.abstractA 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.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 15 No. 3 (2009) , 13-16.
dc.identifier.doihttps://doi.org/10.31421/IJHS/15/3/826
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue3
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314535en
dc.identifier.volume15
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/826
dc.rights.accessOpen Access
dc.rights.ownerInternational Journal of Horticultural Science
dc.subjectamino nitrogenen
dc.subjectformol titrationen
dc.subjectspectrophotometrical measurementen
dc.titleAnalysis of amino nitrogen content affecting fermentation and wine qualityen
dc.typefolyóiratcikkhu
dc.typearticleen
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