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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DOI
10.5344/ajev.2010.61.1.125 
https://dx.doi.org/10.5344/ajev.2010.61.1.125
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