2006•Food ChemistryRequires access

Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

Juan María Alcaide‐Hidalgo, María Victoria Moreno-Arribas, Pedro J. Martín‐Álvarez, María Carmen Polo

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Key concepts: Lees, Malolactic fermentation, Wine, Wine fault, Food science, Chemistry, Free amino nitrogen, Oenococcus oeni

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Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines — Research Paper | ScholarLens