The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae
Charlie Guittin, Faïza Maçna, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean‐Roch Mouret, Vincent Farines
Topics & Concepts
ChemistryIsoamyl acetateIsobutanolIsoamyl alcoholMalolactic fermentationWineWinemakingAcetaldehydeFood scienceAromaFermentation in winemakingFermentationEthanol fermentationEthyl lactateFree amino nitrogenNitrogenOrganic chemistryAlcoholEthanolBacteriaLactic acidGeneticsCatalysisBiologyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchTea Polyphenols and Effects