Search Results

There are 42545 results for: content related to: White wine fermentation: interaction of assimilable nitrogen and grape solids

  1. You have free access to this content
    The Nitrogen Question in Brewing

    Journal of the Institute of Brewing

    Volume 15, Issue 2, March-April 1909, Pages: 169–296, Horace T. Brown

    Version of Record online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1909.tb04681.x

  2. You have free access to this content
    The Nitrogen Question in Brewing

    Journal of the Institute of Brewing

    Volume 13, Issue 5, September-October 1907, Pages: 394–457, Horace T. Brown

    Version of Record online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1907.tb02199.x

  3. Implications of nitrogen nutrition for grapes, fermentation and wine

    Australian Journal of Grape and Wine Research

    Volume 11, Issue 3, October 2005, Pages: 242–295, SALLY-JEAN BELL and PAUL A. HENSCHKE

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2005.tb00028.x

  4. You have free access to this content
    A SYSTEM OF WORT ANALYSIS. PART III: THE ESTIMATION OF ASSIMILABLE NITROGEN IN WORTS BY YEAST UPTAKE AND BY WORT ANALYSIS

    Journal of the Institute of Brewing

    Volume 53, Issue 3, May-June 1947, Pages: 129–132, L. R. Bishop

    Version of Record online : 10 APR 2013, DOI: 10.1002/j.2050-0416.1947.tb01322.x

  5. Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 2, June 2013, Pages: 161–170, E.C. Kritzinger, F.F. Bauer and W.J. Du Toit

    Version of Record online : 6 MAY 2013, DOI: 10.1111/ajgw.12025

  6. You have free access to this content
    THE NITROGEN REQUIREMENTS OF YEAST

    Journal of the Institute of Brewing

    Volume 35, Issue 6, November-December 1929, Pages: 541–547, A. A. D. Comrie

    Version of Record online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1929.tb05225.x

  7. You have free access to this content
    EXPERIMENTS ON TOP FERMENTATION: PART VI: THE NITROGEN REQUIREMENTS OF YEAST IN FERMENTATION

    Journal of the Institute of Brewing

    Volume 46, Issue 6, November-December 1940, Pages: 391–416, L. R. Bishop and W. A. Whitley

    Version of Record online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1940.tb06054.x

  8. You have free access to this content
    A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

    Journal of Applied Microbiology

    Volume 108, Issue 1, January 2010, Pages: 73–80, S. Orlić, F.N. Arroyo-López, K. Huić-Babić, I. Lucilla, A. Querol and E. Barrio

    Version of Record online : 22 MAY 2009, DOI: 10.1111/j.1365-2672.2009.04406.x

  9. You have free access to this content
    Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with ‘adequate’ and ‘inadequate’ assimilable-nitrogen content

    Letters in Applied Microbiology

    Volume 36, Issue 1, January 2003, Pages: 54–58, L. Granchi, D. Ganucci, C. Viti, L. Giovannetti and M. Vincenzini

    Version of Record online : 20 DEC 2002, DOI: 10.1046/j.1472-765X.2003.01263.x

  10. You have free access to this content
    THE SOLUBILITY OF MAIZE PROTEINS IN MASHING. PART II

    Journal of the Institute of Brewing

    Volume 36, Issue 4, July-August 1930, Pages: 297–304, R. H. Hopkins

    Version of Record online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1930.tb05264.x

  11. Effect of fertilisation timing on the partitioning of foliar-applied nitrogen in Vitis vinifera cv. Chasselas: a 15N labelling approach

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 1, February 2015, Pages: 110–117, T. Verdenal, J.E. Spangenberg, V. Zufferey, F. Lorenzini, J.-L. Spring and O. Viret

    Version of Record online : 20 JAN 2015, DOI: 10.1111/ajgw.12116

  12. You have free access to this content
    ON THE REMOVAL OF NITROGEN FROM WORT BY YEAST DURING BREWERY FERMENTATION

    Journal of the Institute of Brewing

    Volume 31, Issue 2, March-April 1925, Pages: 185–197, Henry F. E. Hulton and Julian L. Baker

    Version of Record online : 9 APR 2013, DOI: 10.1002/j.2050-0416.1925.tb04899.x

  13. You have free access to this content
    Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid

    Journal of Applied Microbiology

    Volume 94, Issue 3, March 2003, Pages: 349–359, X.D. Wang, J.C. Bohlscheid and C.G. Edwards

    Version of Record online : 12 FEB 2003, DOI: 10.1046/j.1365-2672.2003.01827.x

  14. Effects of timing and rate of N supply on leaf nitrogen status, grape yield and juice composition from Shiraz grapevines grafted to one of three different rootstocks

    Australian Journal of Grape and Wine Research

    Volume 13, Issue 1, April 2007, Pages: 14–22, B.P. HOLZAPFEL and M.T. TREEBY

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2007.tb00067.x

  15. Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: S206–S211, Ana González-Marco, Nerea Jiménez-Moreno and Carmen Ancín-Azpilicueta

    Version of Record online : 9 APR 2010, DOI: 10.1111/j.1750-3841.2010.01578.x

  16. Evaluation of sustainable management techniques for preventing iron chlorosis in the grapevine

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 1, February 2014, Pages: 149–159, J.I. Covarrubias, A. Pisi and A.D. Rombolà

    Version of Record online : 19 DEC 2013, DOI: 10.1111/ajgw.12055

  17. Determination of sulphite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast

    Journal of Applied Bacteriology

    Volume 81, Issue 3, September 1996, Pages: 329–336, V. Jiranek, P. Langridge and P.A. Henschke

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1996.tb04335.x

  18. Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions

    Biotechnology and Bioengineering

    Volume 86, Issue 3, 5 May 2004, Pages: 261–272, S. Malherbe, V. Fromion, N. Hilgert and J.-M. Sablayrolles

    Version of Record online : 11 MAR 2004, DOI: 10.1002/bit.20075

  19. Profiles of free amino acids in grapes of grafted Chardonnay grapevines

    Australian Journal of Grape and Wine Research

    Volume 4, Issue 3, October 1998, Pages: 121–126, M.T. TREEBY, B.P. HOLZAPFEL, R.R. WALKER and P.R. NICHOLAS

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.1998.tb00140.x

  20. Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media

    Australian Journal of Grape and Wine Research

    Volume 12, Issue 2, July 2006, Pages: 150–160, P. HERNANDEZ-ORTE, M. BELY, J. CACHO and V. FERREIRA

    Version of Record online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2006.tb00055.x