Grant: Discovery Grants Program - Individual
Brock University
$24,000.00
Investigating the impact of sugar type and nitrogen source on Maillard-associated flavors in sparkling wine.
EF 2021-22
Résumé
Bottle-fermented; Flavour chemistry; Maillard Reaction; Nitrogen; Second fermentation; Sensory analysis; Sparkling wine; Sugar; Volatile aroma compounds
Programme
Discovery Grants Program - Individual
Bénéficiaire
Emplacement
Ontario, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data
Tel que publié
Application id
RGPIN-2018-04783
Name nom
Kemp, Belinda
Department département
Biological Sciences
Organization id
22
Institution établissement
Brock University
Province en
Ontario
Province fr
Ontario
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2021
Competition year année de concours
2018
Award amount
24000
Program id
RGPIN
Program name en
Discovery Grants Program - Individual
Program name fr
Programme de subventions à la découverte - individuelles
Group en
Discovery grants programs
Group fr
Programmes de subventions à la découverte
Committee code
1502
Committee name en
Biological Systems and Functions
Committee name fr
Systèmes et fonctions biologiques
Area of application code
100
Area of application group en
Agriculture and primary food production
Area of application group fr
Agriculture et produits alimentaires primaires
Area of application en
Agriculture and primary food production
Area of application fr
Agriculture et produits alimentaires primaires
Research subject code
6101
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food chemistry and analysis
Research subject fr
Chimie alimentaire et analyse
Installment
inst:4
Partie
1
Nb partie
5
Application title
Investigating the impact of sugar type and nitrogen source on Maillard-associated flavors in sparkling wine.
Keyword
NSERC
Application summary
Bottle-fermented; Flavour chemistry; Maillard Reaction; Nitrogen; Second fermentation; Sensory analysis; Sparkling wine; Sugar; Volatile aroma compounds
