Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

AMB Express

Volumn 1, Issue 1, 2011, Pages 1-11

  Winter, Gal ^a,b   Henschke, Paul A ^b   Higgins, Vincent J ^a,c   Ugliano, Maurizio ^b,d   Curtin, Chris D ^b  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^c UNIVERSITY OF NEW SOUTH WALES   (Australia)

^d Nomacorc SA   (France)

Author keywords

Glutathione; GSH; H2S; Hydrogen sulfide; Nutrients; Rehydration; Yeast

Indexed keywords

GLUTATHIONE; HYDROGEN SULFIDE; SULFUR DERIVATIVE; VOLATILE AGENT;

AMINO ACID ANALYSIS; ARTICLE; CONTROLLED STUDY; FERMENTATION; GAS CHROMATOGRAPHY; GENE EXPRESSION; GRAPE JUICE; GROWTH RATE; MICROARRAY ANALYSIS; NONHUMAN; NUTRIENT; POLYMERASE CHAIN REACTION; REHYDRATION; RNA EXTRACTION; SUPPLEMENTATION; WINE; YEAST;

EID: 84877066853     PISSN: None     EISSN: 21910855     Source Type: Journal    
DOI: 10.1186/2191-0855-1-36     Document Type: Article

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