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pro vyhledávání: '"Agnieszka M. Mierczynska-Vasilev"'
Autor:
Agnieszka M. Mierczynska-Vasilev, Allie C. Kulcsar, Panthihage Ruvini L. Dabare, Krasimir A. Vasilev, Marlize Z. Bekker
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-5 (2023)
Abstract Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to approximately 30% of all wine faults. These compounds can have a significant impa
Externí odkaz:
https://doaj.org/article/7d025c0b2cb04fd7a135f4498ad65135
