Aminoacids application in the madeirization process of the apple wine
1998
Pogorzelski, E. (Politechnika Lodzka, Lodz (Poland).Inst. Technologii Fermentacji i Mikrobiologii) | Czyzowska, A. | Laskowska, J.
Young apple wine fermented with the addition of the different organic nitrogen sources and having the diverse level of the free amino acids were madeirized. Wines obtained more or less chatacteristic boquet of the Madeira type. The best Madeira type flavours were obtained with the application of the cysteine, which was totally used during the madeirization process
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