Sulfur residues on wine grapes

Acta Horticulturae

Volumn 427, Issue , 1996, Pages 363-368

  Sawyer Ostrom, G A ^a   Gump, B H ^a   Petrucci, V E ^a  

^a CALIFORNIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ERYSIPHALES; ERYSIPHE NECATOR; VITACEAE; VITIS VINIFERA;

EID: 38349038779     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.1996.427.42     Document Type: Conference Paper

References (9)

1. Acree, T.E., SonofT, E., and Splittstoesser, D.F. 1972. Effect of yeast strain and type of sulfur compound on hydrogen sulfide production. Am. J. Enol. Vitic. 23: 6-9.
2. Eschenbruch, R. 1978. Sulfite and sulfide formation by wine yeasts. Proc. Fifth Int. Oenol. Symp. pp. 267-274. Auckland, NZ.
3. Eschenbruch, R. 1987. Can the grapegrower contribute towards lower S02 levels in wine?. Am. J. Enol. Vitic. 38: 78-79.
4. Kaji, A., and McElroy, W.D. 1959. Mechanism of hydrogen sulfide formation from thiosulfate. J. Bacteriol. 77: 630-637.
5. Rankine, B.C. 1963. Nature, origin and prevention of hydrogen sulphide aroma in wines. J. Sci. Food Agric. 14: 79-91.
6. Gubler, W.D., and Hirschfelt. D.J. 1992. Powdery Mildew. Grape Pest Mgmt. pp. 57-62. Univ. Calif., Oakland. CA.
7. Schutz, M., and Kunkee, R.E. 1977. Formation of hydrogen sulfide from elemental sulfur during fermentation by wine yeast. Am. J. Enol. Vitic. 28: 137-144.
8. Wainwright, T. 1971. Symposium on microbial changes in foods: Production of ICS in yeasts: Role of nutrients. J. Appl. Bacteriol. 34: 161-72.
9. Thomas, C.S., Gubler, W.D., Silacci, M.W., and Miller, R. 1993. Changes in elemental sulfur residues on Pinot noir and Cabernet Sauvignon grape berries during the growing season. Am. J. Enol. Vitic. 44: 205-210.