Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes
The influence of yeast assimilable nitrogen (YAN) and elemental sulfur (S<sup>0</sup>) on the formation of volatile sulfur compounds (VSCs) during fermentation was investigated. Pinot noir fermentations were performed using <i>Saccharomyces cerevisiae</i> strain UCD522 or P1Y...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/10/904 |