Implications of nitrogen nutrition for grapes, fermentation and wine

SJ BELL, PA Henschke - Australian journal of grape and wine …, 2005 - Wiley Online Library
This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …

[BOOK][B] Wine microbiology: practical applications and procedures

KC Fugelsang, CG Edwards - 2007 - Springer
Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

Yeasts-metabolism of nitrogen compounds

PA Henschke, V Jiranek - Wine microbiology and …, 1993 - books.google.com
Nitrogen compounds are essential to the growth and metabolism of yeasts. Of the nutrients
utilized by yeasts during the fermentation of grape must, nitrogen is, quantitatively, second …

Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

AP Stines, J Grubb, H Gockowiak… - Australian Journal of …, 2000 - Wiley Online Library
Using HPLC analysis, free amino acid profiles were obtained for ripe berries of six
grapevine cultivars (Cabernet Sauvignon, Grenache, Muscat Gordo, Pinot Noir, Riesling and …

Optimum maturity and quality parameters in grapes: a review

CS Du Plessis - South African journal of enology and viticulture, 1984 - journals.ac.za
The quality of wine is without doubt largely dependent on the composition of the berries
(Biol, 1977). In studies on grape quality, aspects of physiplogical, technological and …

Amino acid profiles of commercial grape juices and wines

Z Huang, CS Ough - American Journal of Enology and …, 1991 - Am Soc Enol Viticulture
The analysis of over 300 commercial juice samples for amino acids from grape varieties
grown and/or processed in 1988 in Napa valley or Carneros are summarized. The amino …

Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington

SE Spayd, J Andersen-Bagge - American Journal of …, 1996 - Am Soc Enol Viticulture
Free amino acid concentrations in juice of 12 Vitis vinifera cultivars grown in the Columbia
and Yakima Valley appellations of Washington state were monitored from 1986 to 1990 for a …

Grape

AK Kanellis, KA Roubelakis-Angelakis - Biochemistry of fruit ripening, 1993 - Springer
Grapevine belongs to the genus Vitis, which was created in 1700 by Tourneford and was
one of the first genera studied by Linnaeus in 1735. The word Vitis is derived from the Latin …

Nitrogen metabolism in grapevine

KA Roubelakis-Angelakis, WM Kliewer - Hortic. Rev, 1992 - books.google.com
Nitrogen plays the most important role of all nutrients in plant growth. It is the plant nutrient
most likely to be deficient in grapevines although it is the nutrient most commonly applied to …

Yeast strain and nitrogen supplementation: Dynamics of volatile ester production in Chardonnay juice fermentations

AC Miller, SR Wolff, LF Bisson… - American Journal of …, 2007 - Am Soc Enol Viticulture
Volatile esters are a major by-product in the yeast fermentation of grape juice and can
significantly impact wine flavor. Seven strains of Saccharomyces cerevisiae were monitored …