Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts <em>Candida boidinii</em>, <em>C. oleophila</em>, and <em>C. zemplinina</em>

Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts <em>Candida boidinii</em>, <em>C. oleophila</em>, and <em>C. zemplinina</em>

In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (<i>Candida zemplinina</i>, <i>Candida oleophila</i>, and <i>Candida boidinii<...

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Bibliographic Details
Main Authors: Claudia López-Lira, Pedro Valencia, Alejandra Urtubia, Esteban Landaeta, Ricardo A. Tapia, Wendy Franco
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
nonconventional yeast
volatile compounds
wine aroma
organic nitrogen
enzymatic hydrolysis
circular economy
Online Access:https://www.mdpi.com/2304-8158/13/24/4166
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