Concepedia

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

N. Moreira, Filipa Mendes, Odilon Gomes Pereira, Paula Guedes de Pinho, Tim Hogg, Isabel Vasconcelos

Analytica Chimica Acta · 2002 · 93 citations · 8 references

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Concepts

References

8

The Effect of Nitrogen Deficiency and Sulfur-Containing Amino Acids on the Reduction of Sulfate to Hydrogen Sulfide by Wine Yeasts

Paolo Giudici, Ralph E. Kunkee · American Journal of Enology and Viticulture · 1994 · 120 citations

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The Origin and Control of Hydrogen Sulfide during Fermentation of Grape Must

P. J. A. Vos, Richard Gray · American Journal of Enology and Viticulture · 1979 · 116 citations

, , +15

The formation of dimethyl sulphide during fermentation using a wine yeast

S. J. de Mora, R. Eschenbruch, Sophie Knowles et al. · Food Microbiology · 1986 · 72 citations

, , +14

Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications

Laura Pripis‐Nicolau, Gilles de Revel, Stéphanie Marchand et al. · Journal of the Science of Food and Agriculture · 2001 · 70 citations

, , +9

Identification and Significance of Several Sulfur-Containing Compounds in Wine

A. Rapp, Matthias Güntert, John Almy · American Journal of Enology and Viticulture · 1985 · 46 citations

, , +10