Addition of amino acids to musts and quality of wines | Ajout d'acides aminés aux moûts et qualité des vins
2012
Lorenzini, F. | Vuichard, F., Station de recherche Agroscope Changins-Waedenswil ACW, Conthey (Switzerland)
The efficiency of addition of amino acids to musts poor in nitrogen was tested in 2009 and 2010 on Chasselas, Chardonnay and Sauvignon from experimental vineyards of Agroscope Changins-Wädenswil in Changins (VD). By considering the specificity of the nitrogen composition of the vines, the addition of amino acids allowed to improve slightly the gustative quality of Chardonnay and Sauvignon wines contrary to additions of mineral nitrogen or certain nutriments for yeasts. On the other hand, this source of nitrogen was ineffective for Chasselas wines quality.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Agroscope Reckenholz-Tänikon Research Station