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Production of SO₂ Binding Compounds and SO₂ by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation

Creator:

Wells, A. and Osborne, J. P.

Abstract:

The objective of this study was to investigate the production of SO₂ and SO₂ binding compounds by wine yeast and the impact of the production of these compounds on the MLF at various time points during alcoholic fermentation. Fermentations were observed for a number of commercial wine yeasts in a...

Resource Type:

Article

Full Text:

* Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331, USA Submitted for