Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen

Journal of Industrial Microbiology and Biotechnology

Volumn 38, Issue 3, 2011, Pages 423-429

  Ugliano, Maurizio ^a   Kolouchova, Radka ^a   Henschke, Paul A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Fermentation; Hydrogen sulfide; Nitrogen; S. cerevisiae; Vitamins

Indexed keywords

DIAMMONIUM PHOSPHATE; HYDROGEN SULFIDE; NITROGEN; PHOSPHATE; UNCLASSIFIED DRUG; AMMONIUM PHOSPHATE;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION; FLAVOR; FRUIT JUICE; FUNGAL STRAIN; NONHUMAN; ODOR; REDUCTION; SACCHAROMYCES CEREVISIAE; WINE; FOOD CONTROL; METABOLISM; MICROBIOLOGY;

SACCHAROMYCES CEREVISIAE;

FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN SULFIDE; NITROGEN; ODORS; PHOSPHATES; SACCHAROMYCES CEREVISIAE; WINE;

EID: 79955762029     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-010-0786-6     Document Type: Article

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