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Results for “effect on volatile thiol formation”
Showing 1–12 of 26 results
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Yeast cell density and the effect on volatile thiol formation
A recent study investigated the effect of varying the yeast population at the time of inoculation and how it affects the overall fermentation with a special focus on the formation and release of volatile thiols.
By Carien Coetzee · 5 min read
The significance of the H2S-C6 pathway for volatile thiol production
In this study, the significance of the H2S-C6 pathway was tested by monitoring the initial stages of fermentation using a synthetic grape medium with known composition and various laboratory and commercial yeast strains.
By Carien Coetzee · 7 min read
Guava tree and cat's pee (Part 2)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 8 min read
Guava tree and cat's pee (Part 3)
PHOTO: Hendrik Holler (Wosa Library).
By Carien Coetzee · 12 min read
Aromatic quality of wines - a yeast perspective
PHOTO: Shutterstock.
By Debra Rossouw and Florian Bauer · 9 min read
New yeasts for the production of aromatic Sauvignon blanc
PHOTO: Glen Carrie (Unsplash).
By Rodney Hart, Bongani Ndimba and Neil Jolly · 5 min read
Impact of grapevine nitrogen fertilisation on YAN levels in the juice
PHOTO: Johannes Richter.
By Doronae · 7 min read
Lachancea thermotolerans yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 6 min read
Metschnikowia pulcherrima yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 8 min read