Data/hora: 06/06/2024 19:05:14

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Apple wine processing with different nitrogen contents	
Autores: 	Alberti,Aline; Vieira,Renato Giovanetti; Drilleau,Jean Françoise; Wosiacki,Gilvan; Nogueira,Alessandro.	
Data: 	2011-06-01	
Ano: 	2011	
Palavras-chave: 	Apple juice fermentated; Fermentation rate; Cider; Yeast.	
Resumo: 	The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132011000300017	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.54 n.3 2011	
Fonte: 	info:eu-repo/semantics/openAccess