Approaches to limit S-off-flavors during white wine fermentation with specific emphasis on yeast nitrogen nutrition
Low molecular weight volatile sulfur compounds are associated with the “reductive” off flavor of wines. The formation of 15 sulfide off-flavor compounds has been monitored with a novel HS-SPME GC-PFPD method and SIDA quantification during white wine fermentation. Since it is known that glutathione (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2019-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2019/04/bioconf-oiv2019_02029/bioconf-oiv2019_02029.html |