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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: 2386

© 2011 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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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