Development of a New Assay for Measuring H<sub>2</sub>S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H<sub>2</sub>S Production by Three <i>Saccharomyces</i><i>cerevisiae</i> Wine Strains
Hydrogen sulfide (H<sub>2</sub>S) is the main volatile sulfur compound produced by <i>Saccharomyces</i><i>cerevisiae</i> during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H<sub>2</sub>S p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/4/213 |