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Effect of Timing of Diammonium Phosphate Addition to Fermenting Grape Must on the Production of Ethyl Carbamate in Wine

Author
ADAMS, Calvin1 ; VAN VUUREN, Hennie J. J1
[1] Wine Research Centre, Suite 231, 2205 East Mall, The University of British Columbia, Vancouver, V6T 1Z4, Canada
Source

American journal of enology and viticulture. 2010, Vol 61, Num 1, pp 125-129, 5 p ; ref : 1/4 p

CODEN
AJEVAC
ISSN
0002-9254
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Society for Enology and Viticulture, Davis, CA
Publication country
United States
Document type
Article
Language
English
Author keyword
Saccharomyces cerevisiae ethyl carbamate nitrogen supplementation urea
Keyword (fr)
Addition Ammonium Hydrogénophosphate Azote Date Fermentation Industrie vin Moût raisin Production Saccharomyces cerevisiae Supplémentation Timing Urée Urées Uréthane Vin Choix de la date Ascomycota Boisson alcoolisée Carbamate organique Composé de l'ammonium Composé de l'azote Composé du phosphore Composé minéral Composé organique de l'azote Composé organique Elément groupe VA Fungi Industrie alimentaire Levure Matière minérale Non métal Sel minéral
Keyword (en)
Addition Ammonium Hydrogenphosphates Nitrogen Date Fermentation Wine industry Grape must Production Saccharomyces cerevisiae Supplementation Timing Urea Ureas Urethane Wine Timing Ascomycota Alcoholic beverage Organic carbamate Ammonium compound Nitrogen compounds Phosphorus compound Inorganic compound Organic nitrogen compounds Organic compounds Group VA element Fungi Food industry Yeast Mineral matter Non metal Mineral salt
Keyword (es)
Adicción Amonio Hidrógenofosfato Nitrógeno Fecha Fermentación Industria vino Mosto uva Producción Saccharomyces cerevisiae Suplementación Timing Urea Ureas Uretano Vino Elección de la época Ascomycota Bebida alcohólica Carbamato orgánico Amonio compuesto Compuesto nitrogenado Fósforo compuesto Compuesto inorgánico Compuesto orgánico nitrogenado Compuesto orgánico Elemento grupo VA Fungi Industria alimenticia Levadura Materia mineral No metal Sal inorgánica
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Discipline
Agrifood industries Agronomy. Soil sciences and vegetal productions
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22597619

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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