Change of Thiamine concentration and amino acid composition during sparkling wine base Production

A tétel rövid nézete
dc.contributor.authorPühra (Böröczki), B.
dc.contributor.authorKállay, M.
dc.contributor.authorKorány, K.
dc.date.accessioned2021-06-28T09:57:52Z
dc.date.available2021-06-28T09:57:52Z
dc.date.issued2001-03-21
dc.description.abstractIt has been established, that thiamin content added in 3 mg/I concentration to musts before fermentation resulted in the enhanced storability of sparkling wine base at lower SO2 levels. Fermentation rate is not increased by this concentration and it causes no "thiamine taste" in organoleptic evaluation.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 7 No. 1 (2001) , 62-66.
dc.identifier.doihttps://doi.org/10.31421/IJHS/7/1/250
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/2437/314086en
dc.identifier.volume7
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/250
dc.rights.accessOpen Access
dc.subjectamino aciden
dc.subjecta-keto glutaricen
dc.subjectpyruvicen
dc.subjectacetic acid contenten
dc.subjectetic aldehyde amounten
dc.subjectfree SO2 contenten
dc.subjectthiamine additionen
dc.subjectamino acid analyseren
dc.subjectHPLC measurementsen
dc.titleChange of Thiamine concentration and amino acid composition during sparkling wine base Productionen
dc.typefolyóiratcikkhu
dc.typearticleen
dc.type.detailedidegen nyelvű folyóiratközlemény hazai lapbanhu
Fájlok
Eredeti köteg (ORIGINAL bundle)
Megjelenítve 1 - 1 (Összesen 1)
Nincs kép
Név:
pdf
Méret:
1.91 MB
Formátum:
Adobe Portable Document Format
Letöltés
Gyűjtemények
International Journal of Horticultural Science (DE-journals)