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Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races

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Authors and Affiliations

  1. Department of Microbiology, Faculty of Sciences, University of Córdoba, Avda. San Alberto Magno s/n, 14004-, Córdoba, Spain

    E. Valero, J.C. Mauricio, M.C. Milán & J.M. Ortega

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  1. E. Valero
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  2. J.C. Mauricio
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  3. M.C. Milán
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  4. J.M. Ortega
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Valero, E., Mauricio, J., Milán, M. et al. Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races. Biotechnology Letters 21, 555–559 (1999). https://doi.org/10.1023/A:1005524727317

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