The formation of volatile sulphur compounds in unclarified grape juice
DOI:
https://doi.org/10.5073/vitis.1986.25.53-57Keywords:
must, fining, fermentation, temperature, sulphur, flavourAbstract
The evolution of the sulphur gases OCS, CS2 and DMS was monitored during the clarification of freshly harvested juices from Müller-Turgau and Riesling. Immediately after crushing OCS and CS2 levels began to increase, substantially favoured by high temperatures. When fermentation started concentrations decreased. DMS was found only in fermenting juices.Downloads
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