The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation-Reference-Cited by-同舟云学术

The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation

Published:2016-11-17 Issue:2 Volume:97 Page:693-704
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Boudreau Thomas F¹,Peck Gregory M²,O'Keefe Sean F¹,Stewart Amanda C¹

Affiliation:

1. Department of Food Science and Technology; Virginia Polytechnic Institute and State University; HABB1 Room 401, 1230 Washington Street SW Blacksburg VA 24060 USA

2. School of Integrative Plant Science; Horticulture Section; Cornell University, 121 Plant Science Building Ithaca NY 14853 USA

Funder

Virginia Department of Agriculture and Consumer Services

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8096/fullpdf

Reference40 articles.

1. Survey of hydrogen sulfide production in wine strains of Saccharomyces cerevisiae;Kumar;Am J Enol Vitic,2010

2. Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen;Ugliano;J Ind Microbiol Biotechnol,2011

3. The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts;Giudici;Am J Enol Vitic,1994

4. Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen;Jiranek;Appl Environ Microbiol,1995

5. The origin and control of hydrogen sulfide during fermentation of grape must;Vos;Am J Enol Vitic,1979

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety;Foods;2023-02-16

2. Tagatose Suppresses Grapevine Powdery Mildew and Downy Mildew under Field Conditions with No Severe Impacts on Grape Must Fermentation;Australian Journal of Grape and Wine Research;2022-12-29

3. Self-Produced Hydrogen Sulfide Improves Ethanol Fermentation by Saccharomyces cerevisiae and Other Yeast Species;Fermentation;2022-10-01

4. The biochemical and physiological basis for hard cider apple fruit quality;PLANTS, PEOPLE, PLANET;2022-08-31

5. Self-produced hydrogen sulfide improves ethanol fermentation by Saccharomyces cerevisiae and other yeast species;2022-08-12