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- W4248285197 abstract "The importance of nitrogen in the fermentation process has been stressed by many authors, who have shown its role in the growth of yeasts and lactic acid bacteria, in fermentation kinetics and thus in wine quality. Total nitrogen in must or wine includes one inorganic form and various organic forms. Mineral nitrogen is most prevalent in grape flesh cells during the vegetative growth phase. Amino acids contribute to the acid–base buffer capacity of must and wine. Amino acids are the most prevalent form of total nitrogen by weight in grape juice and wine. Biogenic amines are low-molecular- weight organic bases containing one or more amine functions. Proteins are essential structural and functional components of all living organisms. Red wines hardly contain any free proteins, as they are precipitated by tannins. The turbidity or deposit characteristics of protein haze appear in the bottle, usually when wines are stored at high temperatures." @default.
- W4248285197 created "2022-05-12" @default.
- W4248285197 date "2021-04-14" @default.
- W4248285197 modified "2023-09-26" @default.
- W4248285197 title "Nitrogen Compounds" @default.
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- W4248285197 doi "https://doi.org/10.1002/9781119588320.ch19" @default.
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