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Filtering by: Contributor Hussong-Christian, Uta Academic Affiliation Food Science and Technology

Manipulating Soil Moisture and Nitrogen Availability Part II. Fermentable Nitrogen Content and Must and Wine Composition

Creator:

Watson, Barney, Wall, Kate, Specht, Anna, Chen, Hsiao-Ping, and McDaniel, Mina

Abstract:

An approximation of the total yeast fermentable nitrogen content in juice or must is taken as the sum of the nitrogen available from ammonia and the alpha-amino acids present (Bisson 1991 ; Dukes and Butzke 1998 ; Jiranek, Langridge, and Henshcke 1995). Recommended levels of fermentable nitrogen needed by yeast...

Resource Type:

Technical Report

Full Text:

wines produced under drought and stressed conditions, including those related to atypical aging (UTA