The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts

Ejemplares similares

• The effect of elemental sulfur, yeast strain, and fermentation medium on hydrogen sulfide production during fermentation
  por: THOMAS, Carla S.
• Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine
• Increased production of n-propanol in wine by yeast strains having an impaired ability to form hydrogen sulfide
  por: GIUDICI, P.
• Hydrogen sulfide /
  por: World Health Organization.
  Publicado: (2003.)
• Hydrogen sulfide /
  por: OMS. Task Group for Hydrogen Sulfide.
  Publicado: (1981.)