The most mysterious aspect of wine is the endless variety of flavours that stem from a
complex, completely non-linear system of interactions among many hundreds of …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Wine Science, Third Edition, covers the three pillars of wine science–grape culture, wine
production, and sensory evaluation. It takes readers on a scientific tour into the world of wine …

This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …

Publisher Summary Aroma compounds, as a result of their pronounced effect on the sensory
organs, play a definitive role in the quality of the food and luxury products. As in the case …

Saccharomyces cerevisiae wine-producing yeast cultures grown under model winemaking
conditions could be induced to liberate hydrogen sulfide (H2S) by starvation for assimilable …

Abstract A new fluorescent probe 6-(2, 4-dinitrophenoxy)-2-naphthonitrile (probe 1) was
designed and synthesized for the selective detection of hydrogen sulfide (H 2 S). The …

Alcoholic fermentation is a crucial step of winemaking, during which yeasts convert sugars to
alcohol and also produce or biotransform numerous flavour compounds. In this context …

The formation of hydrogen sulfide in wine has been shown to arise from fermentations of
grape musts with nitrogenous deficiencies. This work was instigated to explore this formation …

Hydrogen sulfide production was investigated in 29 strains of Saccharomyces cerevisiae—
two commercial and 27 natural isolates. Sulfide formation was evaluated under two synthetic …