Impact of Yeast Nutrient Supplementation Strategies on Hydrogen Sulfide Production during Cider Fermentation
Hydrogen Sulfide (H2S), is a negative off aroma produced during yeast fermentation and is common in cider and leads to consumer rejection. H2S has a very low odor detection threshold (ODT) and is often described as "rotten egg". H2S is produced when juice is deficient in yeast nutrients, s...
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Virginia Tech
2021
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| Online Access: | http://hdl.handle.net/10919/106569 |