Examination of nitrogenous compounds in Hungarian bio-musts

A tétel rövid nézete
dc.contributor.authorKállay, M.
dc.contributor.authorNyitrainé Sárdy, D.
dc.date.accessioned2021-06-28T09:59:16Z
dc.date.available2021-06-28T09:59:16Z
dc.date.issued2005-03-14
dc.description.abstractThere has not been any research done on the musts from organic grapes. As a result of the special technologies in organic farming we can expect bio-musts to have a different quantitative and qualitative composition of nitrogen compounds from that of traditional musts. In our present essay we deal with the tests of nitrogenous compounds (assimilable nitrogen content, aminoacid, biogenic amine content) in musts from Hungary's bio-wine cellars. Our results show that the change in procedures has resulted in neither quantitative nor qualitative changes in the nitrogenous compounds of bio-musts.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 11 No. 1 (2005) , 109-113.
dc.identifier.doihttps://doi.org/10.31421/IJHS/11/1/569
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue1
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314306en
dc.identifier.volume11
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/569
dc.rights.accessOpen Access
dc.rights.ownerInternational Journal of Horticultural Science
dc.subjectamino nitrogenen
dc.subjectamino aciden
dc.subjectbiogenic amine contenten
dc.subjectHungarian bio-mustsen
dc.titleExamination of nitrogenous compounds in Hungarian bio-mustsen
dc.typefolyóiratcikkhu
dc.typearticleen
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