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

Teresa Garde-Cerdan1,2, Candida Lorenzo1, Ana M. Martinez-Gil1, Jose F. Lara1, Francisco Pardo3 and M. Rosario Salinas1 1Catedra de Quimica Agricola, E.T.S.I. Agronomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, 2Servicio de Investigacion y Desarrollo Tecnologico Agroalimentario (CIDA) Instituto de Ciencias de la Vid y del Vino (CSIC-Universidad de La Rioja-Gobierno de La Rioja), La Rioja 3Bodega San Isidro (BSI), Murcia, Spain

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