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Volatile sulphur compounds in wines related to yeast metabolism and nitrogen co...
Moreira, N.; Mendesa, F.; Pereira, O.; Pinho, P. Guedes deThe 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. Six grape musts, with different nitrogen composition, from cultivars of the ‘Vinhos Verdes’ Region, in Portugal, were used. Addition of methionine t...
Data: 2002
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Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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