Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead
Luisa Vivian Schwarz, Ângela Rossi Marcon, Ana Paula Longaray Delamare, Fabiana Agostini, Sidnei Moura, Sérgio Echeverrigaray
Topics & Concepts
Food scienceYeastFermentationChemistryContext (archaeology)Composition (language)WineNitrogenBiomass (ecology)Yeast extractAromaBiologyBiochemistryOrganic chemistryAgronomyPhilosophyLinguisticsPaleontologyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchSensory Analysis and Statistical Methods