The nitrogenous components of must and wine play important roles in fermentation, clarification, and potential microbial instability. They may affect the development of wine aroma, bouquet, and foam characteristics in sparkling wines. Additionally, some health-related metabolic byproducts of fermentation are, in part, influenced by the type and concentration of nitrogen compounds in the must. The various nitrogenous constituents of wine include proteins, polypeptides, peptides, amino acid, amides, and ammonia.
KeywordsSulfide Foam Fluoride Nitrite Polypeptide
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