[Effect of the method of grape processing and vinification on the content of free amino acids in wine]

Runjic, V.; Danicic, M.

[Effect of the method of grape processing and vinification on the content of free amino acids in wine]

1992

Runjic, V. ("Dalmacijavino", Split (Croatia)) | Danicic, M. (Poljoprivredni fakultet, Beograd (Yugoslavia))

French. Au cours de la fermentation alcoolique du mout et du marc, il arrive que la teneur des aminoacides libres change considerablement. La majorite des aminoacides s'assimilent en grand partie, certains sont peu assimiles, certains d'eux augmentent leur quantite au cours de la fermentation. Le changement de la quantite des certains aminoacides est influence par la maniere de la preparation du mout pour la fermentation, par les conditions de deroulement de la fermentation etc.

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AGROVOC Keywords

alcoholic fermentation amino acids grapes uva vinos winemaking wines

Bibliographic information

Publisher

Poslovno udruzenje "Srbijavino"

Other Subjects

Aminoacidos; Vinificacion; Fermentacion alcoholica

Language

Serbian

Note

Summary (Fr)

2 tables; 7 ref.

Type

Conference; Summary

Source

[Proceedings. [6th Yugoslav congress of viticulture and enology, Vrnjacka Banja (Yugoslavia), October 24-26, 1990]], Milosavljevic, M. (ed.).- Beograd (Yugoslavia): Poslovno udruzenje "Srbijavino", 1992. p. 553-559

Conference

6. vinogradarsko-vinarski kongres Jugoslavije, Vrnjacka Banja (Yugoslavia), 24-26 Oct 1990

In AGRIS since: 1994-08-15

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[Effect of the method of grape processing and vinification on the content of free amino acids in wine]

1992

AGROVOC Keywords

Bibliographic information