Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation | Zendy

Teresa GardeCerdán | Zendy; Cándida Lorenzo | Zendy; Ana M | Zendy; F. José | Zendy; Francisco Pardo | Zendy; Marianna Maia Taulois do Rosário | Zendy

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Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

Author(s) -

Teresa GardeCerdán,

Cándida Lorenzo,

Ana M,

F. José,

Francisco Pardo,

Marianna Maia Taulois do Rosário

Publication year - 2011

Publication title -

intech ebooks

Language(s) - Spanish

Resource type - Book series

DOI - 10.5772/28165

Subject(s) - chemistry , ripening , nitrogen , fermentation , food science , organic chemistry

Teresa Garde-Cerdan1,2, Candida Lorenzo1, Ana M. Martinez-Gil1, Jose F. Lara1, Francisco Pardo3 and M. Rosario Salinas1 1Catedra de Quimica Agricola, E.T.S.I. Agronomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, 2Servicio de Investigacion y Desarrollo Tecnologico Agroalimentario (CIDA) Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), La Rioja 3Bodega San Isidro (BSI), Murcia, Spain

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