2007OpenAlex30 citations
Modeling of Urea Degradation in White and Rosé Wines by Acid Urease
Marco Esti, Marcello Fidaleo, Mauro Moresi, Pasquale Tamborra
Journal of Agricultural and Food Chemistry
Abstract
Acid urease; real and model wines; phenolics; pseudo-first-order kinetic rate constant; inhibitory effect; urea degradation kinetics.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
process_mechanism100% confidence
urea degradation occurs in white and rosé wines
“Modeling of Urea Degradation in White and Rosé Wines by Acid Urease”
Concepts
UreaseGallic acidChemistryWineEthyl carbamateUreaReaction rate constantHydrolysis