177 related articles for article (PubMed ID: 21617350)
1. Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine.
Butzke CE; Park SK
J Microbiol Biotechnol; 2011 May; 21(5):519-24. PubMed ID: 21617350
[TBL] [Abstract][Full Text] [Related]
2. Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.
Ugliano M; Fedrizzi B; Siebert T; Travis B; Magno F; Versini G; Henschke PA
J Agric Food Chem; 2009 Jun; 57(11):4948-55. PubMed ID: 19391591
[TBL] [Abstract][Full Text] [Related]
3. The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation.
Mendes-Ferreira A; Barbosa C; Inês A; Mendes-Faia A
J Appl Microbiol; 2010 Feb; 108(2):540-9. PubMed ID: 19663816
[TBL] [Abstract][Full Text] [Related]
4. Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen.
Jiranek V; Langridge P; Henschke PA
Appl Environ Microbiol; 1995 Feb; 61(2):461-7. PubMed ID: 7574581
[TBL] [Abstract][Full Text] [Related]
5. Development of a method to measure hydrogen sulfide in wine fermentation.
Park SK
J Microbiol Biotechnol; 2008 Sep; 18(9):1550-4. PubMed ID: 18852511
[TBL] [Abstract][Full Text] [Related]
6. Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.
Ugliano M; Kolouchova R; Henschke PA
J Ind Microbiol Biotechnol; 2011 Mar; 38(3):423-9. PubMed ID: 20668912
[TBL] [Abstract][Full Text] [Related]
7. Hydrogen sulfide synthesis in native Saccharomyces cerevisiae strains during alcoholic fermentations.
Wang C; Liu M; Li Y; Zhang Y; Yao M; Qin Y; Liu Y
Food Microbiol; 2018 Apr; 70():206-213. PubMed ID: 29173629
[TBL] [Abstract][Full Text] [Related]
8. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition.
Porter TJ; Divol B; Setati ME
Int J Food Microbiol; 2019 Feb; 290():273-287. PubMed ID: 30412799
[TBL] [Abstract][Full Text] [Related]
9. Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide.
Kinzurik MI; Herbst-Johnstone M; Gardner RC; Fedrizzi B
Food Chem; 2016 Oct; 209():341-7. PubMed ID: 27173572
[TBL] [Abstract][Full Text] [Related]
10. MET2 affects production of hydrogen sulfide during wine fermentation.
Huang C; Roncoroni M; Gardner RC
Appl Microbiol Biotechnol; 2014 Aug; 98(16):7125-35. PubMed ID: 24841117
[TBL] [Abstract][Full Text] [Related]
11. Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context.
Huang CW; Walker ME; Fedrizzi B; Gardner RC; Jiranek V
FEMS Yeast Res; 2017 Sep; 17(6):. PubMed ID: 28830086
[TBL] [Abstract][Full Text] [Related]
12. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.
Bohlscheid JC; Fellman JK; Wang XD; Ansen D; Edwards CG
J Appl Microbiol; 2007 Feb; 102(2):390-400. PubMed ID: 17241344
[TBL] [Abstract][Full Text] [Related]
13. Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition.
Schmidt SA; Dillon S; Kolouchova R; Henschke PA; Chambers PJ
Appl Microbiol Biotechnol; 2011 Jul; 91(2):365-75. PubMed ID: 21476141
[TBL] [Abstract][Full Text] [Related]
14. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
Guittin C; Maçna F; Barreau A; Poitou X; Sablayrolles JM; Mouret JR; Farines V
Food Microbiol; 2023 May; 111():104193. PubMed ID: 36681397
[TBL] [Abstract][Full Text] [Related]
15. Hydrogen sulphide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient of thiamin (vitamin B
Xing H; Edwards CG
Lett Appl Microbiol; 2019 Nov; 69(5):379-384. PubMed ID: 31513285
[TBL] [Abstract][Full Text] [Related]
16. Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation.
Song Y; Gibney P; Cheng L; Liu S; Peck G
Front Microbiol; 2020; 11():1264. PubMed ID: 32670223
[TBL] [Abstract][Full Text] [Related]
17. Copper-based grape pest management has impacted wine aroma.
De Guidi I; Galeote V; Blondin B; Legras JL
Sci Rep; 2024 May; 14(1):10124. PubMed ID: 38698114
[TBL] [Abstract][Full Text] [Related]
18. A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.
Deed RC; Pilkington LI; Herbst-Johnstone M; Miskelly GM; Barker D; Fedrizzi B
J Sci Food Agric; 2019 Dec; 99(15):6944-6953. PubMed ID: 31414495
[TBL] [Abstract][Full Text] [Related]
19. Saccharomyces cerevisiae isolates with extreme hydrogen sulfide production showed different oxidative stress resistances responses during wine fermentation by RNA sequencing analysis.
Li Y; Zhang Y; Liu M; Qin Y; Liu Y
Food Microbiol; 2019 Jun; 79():147-155. PubMed ID: 30621870
[TBL] [Abstract][Full Text] [Related]
20. Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.
Ugliano M; Travis B; Francis IL; Henschke PA
J Agric Food Chem; 2010 Dec; 58(23):12417-25. PubMed ID: 21067239
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]