Influence of increasing ammonia nitrogen supplements to musts on fermentative volatiles and olfactory characters of some white wines

acetate acetates acetati alcoholes alcoholic fermentation alcohols alcoli alcool ammonia ammoniac ammoniaca analyse organoleptique application rates azote azoto chemical composition chromatographie en phase gazeuse composition chimique composizione chimica composti volatili dose d'application dosi di applicazione fermentation alcoolique fermentazione alcolica gas chromatography gascromatografia grape must levadura de vino levure de vinification lieviti enologici metabolismo dell'azoto mosto d'uva mosto de uva nitrogen nitrogen metabolism organoleptic analysis organoleptic properties vin blanc vini bianchi vinification vinificazione vino blanco volatile compounds white wines wine yeast winemaking