Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

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Moreira, N.; Mendesa, F.; Pereira, O.; Pinho, P. Guedes de;
(2002)
  • Publisher: Elsevier
  • Subject: Amino acid composition | Sulphur compounds | Fermentation | Wine
    mesheuropmc: food and beverages | heterocyclic compounds | digestive, oral, and skin physiology

The influence of nitrogen compounds in grape musts on the content of sulphur compounds of wines was studied. Different vinifications were performed with the addition of methionine (20 mg l−1) and/or cysteine (40 mg l−1) to grape musts before alcoholic fermentation... View more
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