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- Moreno-Simunovic, Yerko, et al. Show all 5 Authors
- Food research international 2017 v.96 pp. 46-53
- algae; amino acid composition; arginine; fermentation; fertilizers; flavonols; nitrogen; phenolic compounds; sensory properties; sulfur; thiols; urea; vines; volatile compounds; wine quality; wines; yeasts
- ... Wine quality greatly depends on its chemical composition. Among the most important wine chemical compounds, flavonoids are the major contributors to wine organoleptic properties while amino acids have a huge impact on fermentation development and wine volatile profile. Likewise, nitrogen applications are known to have an impact on wine composition. Therefore, the aim of this work was to study the ...