The effect of wine brewing condition by the amount of nitrogen included in juices
2005
Yonekura, Y.(Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Nakayama, S. | Sakurai, H.
It was examined the effect of wine brewing condition by the amount of nitrogen included in juices. The amount of nitrogen included in apple juices were less than it of grape juices. There was a correlation between the amount of Formal-N included in these juices and the wine brewing term by these juices, and the wine was slow fermented in case of a little amount of nitrogen.
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