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Changes produced by the sulfur compounds in the release of polyfunctional mercaptans, as well as on the consumption of their precursors

Yohanna Alegre, LAAE, Universidad de Zaragoza, Spain

Changes produced by the sulfur compounds in the release of polyfunctional mercaptans, as well as on the consumption of their precursors

Sulfur plays an important role in many metabolisms, it is really important for yeast growth and fermentation metabolism, and can affect the production of many volatile compounds. 

In this video seminar, based on the paper presented at the International Congress on Grapevine and Wine Sciences – ICGWS in November 2018, learn how the influence of different sulfur compounds on the release of polyfunctional mercaptans and on the consumption of their precursors is determined. 

Could this be a tool for the wine industry to manipulate wine’s aromatic profile?

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Published on 03/08/2021
Item available in spagnolo
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  • VIDEO SEMINAR (Yohanna ALEGRE; streaming 12 MIN)
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ISSN 1826-1590 VAT: IT01286830334
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