Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of am...

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Bibliographic Details
Main Authors: Miquel Puxeu, Imma Andorra, Sílvia De Lamo-Castellví, Raúl Ferrer-Gallego
Format: Artigo
Language:Inglês
Published: MDPI AG 2019-07-01
Series:Fermentation
Subjects:
fermentation
infrared spectroscopy
grape juice
chemometrics
yeast
Online Access:https://www.mdpi.com/2311-5637/5/3/58
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