Role of glutathione in winemaking: a review

EC Kritzinger, FF Bauer, WJ Du Toit - Journal of agricultural and …, 2013 - ACS Publications
Glutathione is an important constituent of grapes, must, and wine. However, to date, no
review has provided an integrated view of the role of this compound in wine-related systems …

Modulation of volatile sulfur compounds by wine yeast

JH Swiegers, IS Pretorius - Applied Microbiology and Biotechnology, 2007 - Springer
Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-
containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma …

[BOOK][B] Wine microbiology: practical applications and procedures

KC Fugelsang, CG Edwards - 2007 - Springer
Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

Yeasts and wine flavour

M Ugliano, PA Henschke - Wine chemistry and biochemistry, 2009 - Springer
Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen …

M Ugliano, M Kwiatkowski, S Vidal… - Journal of Agricultural …, 2011 - ACS Publications
The effects of wine composition and postbottling oxygen exposure on 3-mercaptohexanol (3-
MH), hydrogen sulfide (H2S), and methyl mercaptan (MeSH) were investigated. A …

Winemaking biochemistry and microbiology: current knowledge and future trends

MV Moreno-Arribas, MC Polo - Critical reviews in food science and …, 2005 - Taylor & Francis
The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …

[HTML][HTML] Wine faults: State of knowledge in reductive aromas, oxidation and atypical aging, prevention, and correction methods

Š Ailer, S Jakabová, L Benešová, V Ivanova-Petropulos - Molecules, 2022 - mdpi.com
The review summarizes the latest scientific findings and recommendations for the prevention
of three very common wine faults of non-microbial origin. The first group, presented by the …

[HTML][HTML] Formation, losses, preservation and recovery of aroma compounds in the winemaking process

B Prusova, J Humaj, J Sochor, M Baron - Fermentation, 2022 - mdpi.com
A wine's aroma profile is an important part of the criteria affecting wine acceptability by
consumers. Its characterisation is complex because volatile molecules usually belong to …

Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or …

XD Wang, JC Bohlscheid… - Journal of Applied …, 2003 - academic.oup.com
Aims: To understand the impact of assimilable nitrogen and pantothenic acid on
fermentation rate and synthesis of volatile compounds by Saccharomyces under …

Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen

M Ugliano, R Kolouchova… - Journal of Industrial …, 2011 - academic.oup.com
Hydrogen sulfide (H2S) is a powerful aroma compound largely produced by yeast during
fermentation. Its occurrence in wines and other fermented beverages has been associated …