Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile

Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile

I Congreso Nacional de Biotecnología Enológica. Invinotec. Vinomio. León. 26-31 Octubre 2010.

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Main Authors: Martínez-Moreno, Rubén, Rozès, N., Morales, Pilar, Martí-Raga, M., Mas, Albert, González García, Ramón, Beltrán, G.
Format: póster de congreso biblioteca
Language:English
Published: 2010
Online Access:http://hdl.handle.net/10261/48091
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spelling dig-icvv-es-10261-480912017-03-07T16:17:10Z Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile Martínez-Moreno, Rubén Rozès, N. Morales, Pilar Martí-Raga, M. Mas, Albert González García, Ramón Beltrán, G. I Congreso Nacional de Biotecnología Enológica. Invinotec. Vinomio. León. 26-31 Octubre 2010. Nitrogen is essential for yeast metabolism and growth and is considered to be a limiting factor during the fermentation process. Nitrogen availability and uptake also affects the aromatic profile in wine (Bell & Henschke, 2005). For these reasons, nitrogen requirements of wine yeast during fermentation would be an important control parameter for industrial fermentations. In this work, a new methodology to determine nitrogen requirements of yeast depending on sugar content in must was developed and these results were tested in different fermentation processes. This work was supported by a predoctoral fellowship from JAE Program (CSIC) and the DEMETER project (Ingenio2010-CENIT). Peer reviewed 2012-04-11T08:58:45Z 2012-04-11T08:58:45Z 2010 póster de congreso http://purl.org/coar/resource_type/c_6670 http://hdl.handle.net/10261/48091 en open
institution ICVV ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-icvv-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICVV España
language English
description I Congreso Nacional de Biotecnología Enológica. Invinotec. Vinomio. León. 26-31 Octubre 2010.
format póster de congreso
author Martínez-Moreno, Rubén
Rozès, N.
Morales, Pilar
Martí-Raga, M.
Mas, Albert
González García, Ramón
Beltrán, G.
spellingShingle Martínez-Moreno, Rubén
Rozès, N.
Morales, Pilar
Martí-Raga, M.
Mas, Albert
González García, Ramón
Beltrán, G.
Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile
author_facet Martínez-Moreno, Rubén
Rozès, N.
Morales, Pilar
Martí-Raga, M.
Mas, Albert
González García, Ramón
Beltrán, G.
author_sort Martínez-Moreno, Rubén
title Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile
title_short Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile
title_full Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile
title_fullStr Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile
title_full_unstemmed Use of different nitrogen sources by Saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile
title_sort use of different nitrogen sources by saccharomyces cerevisiae during alcoholic fermentation and their impact on aroma profile
publishDate 2010
url http://hdl.handle.net/10261/48091
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