The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae

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The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae

Cited by 4 publications

References 82 publications

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Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques

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Variety and year: Two key factors on amino acids and biogenic amines content in grapes

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