Apple wine processing with different nitrogen contents
Braz. arch. biol. technol
; 54(3): 551-558, May-June 2011. graf, tab
Article
in English
| LILACS
| ID: lil-591194
Responsible library:
BR1.1
ABSTRACT
The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 percent of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.
Full text:
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Collection:
International databases
Database:
LILACS
Language:
English
Journal:
Braz. arch. biol. technol
Journal subject:
Biology
Year:
2011
Document type:
Article
Affiliation country:
Brazil
/
France
Institution/Affiliation country:
Institut National de la Recherche Agronomique/FR
/
Universidade Estadual de Ponta Grossa/BR