Analysis of amino nitrogen content affecting fermentation and wine quality
A 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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Debrecen
2009-05-01
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| Series: | International Journal of Horticultural Science |
| Subjects: | |
| Online Access: | https://ojs.lib.unideb.hu/IJHS/article/view/826 |
| _version_ | 1818787177027338240 |
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| author | M. Kállay D. Sárdy Nyitrainé |
| author_facet | M. Kállay D. Sárdy Nyitrainé |
| author_sort | M. Kállay |
| collection | DOAJ |
| description | A 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. |
| first_indexed | 2024-12-18T14:03:37Z |
| format | Article |
| id | doaj.art-2fbecfc345674faeb6ba084ca58ffdbc |
| institution | Directory Open Access Journal |
| issn | 1585-0404 2676-931X |
| language | English |
| last_indexed | 2024-12-18T14:03:37Z |
| publishDate | 2009-05-01 |
| publisher | University of Debrecen |
| record_format | Article |
| series | International Journal of Horticultural Science |
| spelling | doaj.art-2fbecfc345674faeb6ba084ca58ffdbc2022-12-21T21:05:17ZengUniversity of DebrecenInternational Journal of Horticultural Science1585-04042676-931X2009-05-0115310.31421/IJHS/15/3/826Analysis of amino nitrogen content affecting fermentation and wine qualityM. Kállay0D. Sárdy Nyitrainé1Corvinus University of Budapest, Faculty of Food Science, Department of OenologyCorvinus University of Budapest, Faculty of Food Science, Department of OenologyA 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.https://ojs.lib.unideb.hu/IJHS/article/view/826amino nitrogenformol titrationspectrophotometrical measurement |
| spellingShingle | M. Kállay D. Sárdy Nyitrainé Analysis of amino nitrogen content affecting fermentation and wine quality International Journal of Horticultural Science amino nitrogen formol titration spectrophotometrical measurement |
| title | Analysis of amino nitrogen content affecting fermentation and wine quality |
| title_full | Analysis of amino nitrogen content affecting fermentation and wine quality |
| title_fullStr | Analysis of amino nitrogen content affecting fermentation and wine quality |
| title_full_unstemmed | Analysis of amino nitrogen content affecting fermentation and wine quality |
| title_short | Analysis of amino nitrogen content affecting fermentation and wine quality |
| title_sort | analysis of amino nitrogen content affecting fermentation and wine quality |
| topic | amino nitrogen formol titration spectrophotometrical measurement |
| url | https://ojs.lib.unideb.hu/IJHS/article/view/826 |
| work_keys_str_mv | AT mkallay analysisofaminonitrogencontentaffectingfermentationandwinequality AT dsardynyitraine analysisofaminonitrogencontentaffectingfermentationandwinequality |