Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 2008. The experimental variants involved 48 musts and wines originating fromSouthern Moravia. The data...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2011-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201106-0006_yeast-assimilable-nitrogen-in-south-moravian-grape-musts-and-its-effect-on-acetic-acid-production-during-fermen.php |