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Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic

Vívian Maria Burin1, Vinícius Caliari2, Marilde T Bordignon-Luiz1

  • 1Departamento de Ciência e Tecnologia de Alimentos CAL/CCA, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, CEP 88034-001 Florianópolis, SC, Brazil.

Food Chemistry
|February 28, 2016
PubMed

Keywords:
Amino acidFinning agentsMustVolatile profile

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