The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation

BACKGROUND: Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H(2)S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple ferme...

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Detalles Bibliográficos
Autores principales: Boudreau, Thomas F, Peck, Gregory M, O'Keefe, Sean F, Stewart, Amanda C
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2016
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5215524/
https://www.ncbi.nlm.nih.gov/pubmed/27747891
http://dx.doi.org/10.1002/jsfa.8096

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5215524/
https://www.ncbi.nlm.nih.gov/pubmed/27747891
http://dx.doi.org/10.1002/jsfa.8096

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