Effects of rehydration nutrients on H(2)S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

In winemaking, nutrient supplementation is a common practice for optimising fermentation and producing quality wine. Nutritionally suboptimal grape juices are often enriched with nutrients in order to manipulate the production of yeast aroma compounds. Nutrients are also added to active dry yeast (A...

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Detaylı Bibliyografya
Asıl Yazarlar: Winter, Gal, Henschke, Paul A, Higgins, Vincent J, Ugliano, Maurizio, Curtin, Chris D
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer 2011
Konular:
Original
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC3226641/
https://ncbi.nlm.nih.gov/pubmed/22044590
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2191-0855-1-36
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