Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide

Author:

Kinzurik Matias I.,Herbst-Johnstone Mandy,Gardner Richard C.,Fedrizzi Bruno

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. New research, new yeast, new selection tool;Berlese-Noble;Australian & New Zealand Grapegrowers and Winemakers,2014

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3. Volatile character-impact sulfur compounds and their sensory properties;Boelens;Perfume and Flavor,1993

4. Reactivity of hydrogen sulfide with peroxynitrite and other oxidants of biological interest;Carballal;Free Radical Biology and Medicine,2011

5. Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production;Cordente;FEMS Yeast Research,2009

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