Research Project code：6000001432
Update date：Dec. 06, 2007
The Effect on Fermentation of Apple wine and the Amount of Nitrogen Included in an Apple juice by the Variety of Culture
2005 - 2005
Research field (1)：
The effect on the amount of nitrogen in juices and the wine conditions of the “Maypole” variety of the apple culture were studied. The amount of nitrogen included in an apple juice and the fermentation of apple wine were not affected by different yields of apple fruits. However, the amount of nitrogen was increase and the fermentation was hastened by the foliar spray of Urea solution.
Researcher representative of the project (1)：
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