Results 21 to 30 of about 13,458 (252)

Demonstraction and interpretation of the yeast lee ability to adsorb certain volatile thiols contained in wine

OENO One, 1996
Yeast lees isolated from wine or a culture medium after fermentation have the particular property of being able to adsorb certain volatile thiols contained in a hydroalcoholic wine-like solution.
Valérie Lavigne-Cruège, Denis Dubourdieu   +1 more
doaj   +1 more source

Sulfur analysis of Bolu-Mengen lignite before and after microbiological treatment using reductive pyrolysis and gas chromatography/mass spectrometry [PDF]

, 2005
Atmospheric pressure-temperature programmed reduction coupled with on-line mass spectrometry (AP-TPR/MS) is used for the first time on microbiologically treated coal samples as a technique to monitor the degree of desulfurization of the various sulfur ...
Bozdemir T., Brown S. D., Durusoy T., Durusoy T., Gryglewicz G., J. Yperman, Jagtoyen M., Juszczak A., Karavaiko G. I., Klein J., Maes I. I., Maes I. I., Maes I. I., Mullens S., Olson G., Olsson G., R. Carleer, Rutkowski P., S. Mullens, Selsbo S., Stefanova M., T. Bozdemir, T. Durusoy, Van Aelst J., Van Aelst J., Y. Yürüm, Yperman J., Álvarez R.   +27 more
core   +1 more source

Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking

Fermentation, 2022
Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other volatile ...
Pei-Chin Tsai, Leandro Dias Araujo, Bin Tian   +2 more
doaj   +1 more source

The odour of white bread [PDF]

, 1973
Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core   +1 more source

NsrR from Streptomyces coelicolor is a nitric oxide-sensing [4Fe-4S] cluster protein with a specialized regulatory function [PDF]

, 2015
The Rrf2 family transcription factor NsrR controls expression of genes in a wide range of bacteria in response to nitric oxide (NO). The precise form of the NO-sensing module of NsrR is the subject of controversy because NsrR proteins containing either ...
Al-Bassam, Mahmoud, Crack, Jason, Cramer, Stephen, Dodd, Erin, Hamilton, Christopher, Holland, Ashley, Hutchings, Matthew, Johnson, Michael, Kamali, Saeed, Knowles, Felicity, Le Brun, Nick, Munnoch, John Tyson, Thomson, Andrew   +12 more
core   +1 more source

Hybrids Saccharomyces cerevisiae X Saccharomyces bayanus var. uvarum having a high liberating ability of some sulfur varietal aromas of Vitis vinifera Sauvignon blanc wines

OENO One, 2002
We measured ability of some indigenous Saccharomyces bayanus var. uvarum wine yeasts to release volatile thiols from their S-cysteine conjugate precursors, odorous compounds responsible for the characteristic aroma of Sauvignon blanc wines.
Isabelle Masneuf-Pomarède, Marie-Laure Murat, Gennadi I. Naumov, Takatoshi Tominaga, Denis Dubourdieu   +4 more
doaj   +1 more source

Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process

Foods, 2023
Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spectrometry (
Danhua Xiang, Peiqi Li, Rong Gong, Yanbin Sun, Xiangmei Chen, Heli Wei, Yan Xu   +6 more
doaj   +1 more source

Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols [PDF]

, 2018
This work was supported by a LIBERBANK Retención de Jóvenes Talentos 2014–2015 fellowship to ...
Fernández Fernández, Javier, Gutiérrez del Río Menéndez, Ignacio, Lombó Brugos, Felipe   +2 more
core   +2 more sources

The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers

Molecules, 2018
Durian fruit is rich in volatile sulfur compounds (VSCs), especially thiols and disulfides, which contribute to its onion-like odor. After fermentation, these VSCs were reduced to trace or undetectable levels in durian wine.
Yuyun Lu, Alicia Sarah Yoke Ling Fong, Jian-Yong Chua, Dejian Huang, Pin-Rou Lee, Shao-Quan Liu   +5 more
doaj   +1 more source

Influence of temperature and pH on S. bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters [PDF]

, 2005
The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines.
Serra, Audrey, Strehaiano, Pierre, Taillandier, Patricia   +2 more
core   +2 more sources