Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation
Matias I. Kinzurik, Rebecca C. Deed, Mandy Herbst‐Johnstone, Davide Slaghenaufi, Raffaele Guzzon, Richard C. Gardner, Roberto Larcher, Bruno Fedrizzi
Topics & Concepts
MethanethiolChemistryYeastSulfurAromaHydrogen sulfideEthanethiolFermentationWineBiochemistrySulfideOrganic chemistryFood scienceFermentation and Sensory AnalysisHorticultural and Viticultural ResearchMeat and Animal Product Quality