Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature-Reference-Cited by-同舟云学术

Formation and Release of H2S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature

Published:2016-08-08 Issue:32 Volume:64 Page:6317-6326
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Franco-Luesma Ernesto¹,Ferreira Vicente¹

Affiliation:

1. Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Calle de Pedro Cerbuna 12, 50009 Zaragoza, Spain

Funder

Ministerio de Economía y Competitividad

European Social Fund

Diputación General de Aragón

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b01638

Reference44 articles.

1. Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection

2. Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen

3. Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines

4. Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

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