Nitrogen Compounds

  • Bruce W. Zoecklein
  • Kenneth C. Fugelsang
  • Barry H. Gump
  • Fred S. Nury

Abstract

The nitrogenous components of must and wine play important roles in fermentation, clarification, and potential microbial instability. They may affect the development of wine aroma, bouquet, and foam characteristics in sparkling wines. Additionally, some health-related metabolic byproducts of fermentation are, in part, influenced by the type and concentration of nitrogen compounds in the must. The various nitrogenous constituents of wine include proteins, polypeptides, peptides, amino acid, amides, and ammonia.

Keywords

Nitrogen Compound White Wine Ethyl Carbamate Sparkling Wine Free Amino Nitrogen 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Bruce W. Zoecklein
    • 1
  • Kenneth C. Fugelsang
    • 2
  • Barry H. Gump
    • 2
  • Fred S. Nury
    • 2
  1. 1.Virginia Polytechnic Institute & State UniversityBlacksburgUSA
  2. 2.California State University at FresnoUSA

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