How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

Beyond the production of positive aromas during alcoholic fermentation, Saccharomyces cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine quality, including a wide range of volatile sulfur compounds (VSCs). The formation of these VSCs during wine fermentatio...

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Detalles Bibliográficos
Autores principales: Jimenez-Lorenzo, Rafael, Bloem, Audrey, Farines, Vincent, Sablayrolles, Jean-Marie, Camarasa, Carole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8310686/
https://www.ncbi.nlm.nih.gov/pubmed/34191008
http://dx.doi.org/10.1093/femsyr/foab038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8310686/
https://www.ncbi.nlm.nih.gov/pubmed/34191008
http://dx.doi.org/10.1093/femsyr/foab038

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