The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations

The aim of this study was to evaluate the combined effect of initial nitrogen content on the production of hydrogen sulphide and other volatile compounds during alcoholic fermentation. For that propose, three commercial wine strains of Saccharomyces cerevisiae were used to ferment synthetic grape ju...

Full description

Bibliographic Details
Main Author: Mendes-Ferreira, Ana (author)
Other Authors: Barbosa, Catarina (author), Falco, Virgílio (author), Leão, Cecília (author), Mendes-Faia, Arlete (author)
Format: article
Language:eng
Published: 2009
Subjects:
Culture Media
Fermentation
Hydrogen Sulfide
Nitrogen
Organic Chemicals
Saccharomyces cerevisiae
Volatilization
Wine
Yeast
Aroma compounds
Hydrogen sulphide
Science & Technology
Online Access:http://hdl.handle.net/1822/67636
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/67636

Internet

http://hdl.handle.net/1822/67636

Similar Items