Open access peer-reviewed chapter

Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

By Teresa Garde-Cerdán, Cándida Lorenzo, Ana M. Martínez-Gil, José F. Lara, Francisco Pardo and M. Rosario Salinas

Submitted: February 24th 2011Reviewed: July 28th 2011Published: December 16th 2011

DOI: 10.5772/28165

Downloaded: 2573

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Teresa Garde-Cerdán, Cándida Lorenzo, Ana M. Martínez-Gil, José F. Lara, Francisco Pardo and M. Rosario Salinas (December 16th 2011). Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation, Research in Organic Farming, Raumjit Nokkoul, IntechOpen, DOI: 10.5772/28165. Available from:

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