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2012•Food MicrobiologyRequires access

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

Alicia Gutiérrez, Rosana Chiva, Marta Sancho, Gemma Beltran, Francisco Noé Arroyo‐López, José Manuel Guillamón

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Key concepts: Yeast in winemaking, Fermentation, Free amino nitrogen, Nitrogen, Food science, Wine, Biomass (ecology), Fermentation in winemaking

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