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 …
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 …
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 …
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 …
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 …
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 …
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
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 …
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 …
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 …
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 …
fermentation. Its occurrence in wines and other fermented beverages has been associated …