Abstract
The nitrogenous components of must and wine play important roles in fermentation, as well as subsequent clarification, and potential microbial instability. Additionally, they may directly or indirectly affect the development of wine aroma and bouquet. The various nitrogenous constituents of wine include proteins, polypeptides, peptones, amino acids, amides, and ammonia.
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© 1990 Van Nostrand Reinhold
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Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1990). Nitrogenous Compounds. In: Production Wine Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-8146-8_16
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DOI: https://doi.org/10.1007/978-1-4615-8146-8_16
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-8148-2
Online ISBN: 978-1-4615-8146-8
eBook Packages: Springer Book Archive