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葡萄酒发酵过程中氮源的控制与管理 被引量:4

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摘要 氮源在葡萄酒发酵的过程中起着重要的作用,对氮源的控制与管理是葡萄酒发酵过程中不可缺少的环节,也是最重要的环节。因此在葡萄酒发酵的过程中,要加强对氮源的控制与管理。文章主要对发酵过程中葡萄汁中氮的组成和存在形式做介绍以及对影响葡萄汁含氮量的因素的概述,进而强调氮含量对酵母的影响与酵母发酵助剂的使用,希望为葡萄酒产业提供借鉴。
出处 《科技创新与应用》 2014年第24期287-287,共1页 Technology Innovation and Application
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共引文献4

同被引文献34

  • 1张瑾,王国栋,惠竹梅.模拟葡萄汁中添加可同化氮对酵母菌酒精发酵的影响[J].西北农林科技大学学报(自然科学版),2010,38(3):160-166. 被引量:12
  • 2屈慧鸽,郭永亮,葛安山,缪静,张立.发酵助剂对山葡萄酒精发酵的影响[J].酿酒科技,2004(5):96-97. 被引量:6
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  • 4张斌,曾新安,陈勇.氨基酸对荔枝酒风味的影响[J].食品工业科技,2007,28(9):216-218. 被引量:10
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