Editing Hydrogen sulfide
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 14: | Line 14: | ||
Sulfide is produced mainly by molecular reduction of [[sulfate]] or [[sulfite]] present in the juice or [[wort]].<ref name="Giudici">Giudici P, Kunkee RE. [https://www.ajevonline.org/content/45/1/107.short The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts.] ''Am J Enol Vitic.'' 1994;45(1):107-112.</ref><ref name="Moreira"/><ref name="Jiranek"/><ref name="Hallinan">Hallinan CP, Saul DJ, Jiranek V. [https://www.researchgate.net/profile/Vladimir_Jiranek/publication/229784618_Differential_utilisation_of_sulfur_compounds_for_H2S_liberation_by_nitrogen_starved_yeasts/links/5ae31890a6fdcc9139a11277/Differential-utilisation-of-sulfur-compounds-for-H2S-liberation-by-nitrogen-starved-yeasts.pdf Differential utilisation of sulfur compounds for H<sub>2</sub>S liberation by nitrogen-starved wine yeasts.] ''Aust J Grape Wine Res.'' 1999;5:82–90.</ref><ref name="Huang"/><ref name="Osborne">Osborne J. [http://blogs.oregonstate.edu/owri/2013/12/10/development-sulfur-odors-post-fermentation/ Development of sulfur off-odors post-fermentation.] Oregon Wine Research Institute. Published 2013. Accessed 2020.</ref><ref name="Butzke">Butzke CE, Park SK. [https://pdfs.semanticscholar.org/5ee8/503db38eb8e0b117b62e499c21218eb0ffd7.pdf Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine.] ''J Microbiol Biotechnol.'' 2011;21(5):519–524.</ref> Sulfate is fairly ubiquitous, and sulfite is a common addition in wine and sometimes in beer.<ref name="Huang"/><ref name="Jiranek2002"/> Sulfide is also formed from elemental sulfur, which is sometimes used as an antifungal treatment on grapes.<ref name="Huang"/><ref name="Moreira"/><ref name="Jiranek"/> Utilization of these sulfur-containing compounds to produce amino acids occurs through a series of steps called the Sulfate Reduction Sequence (SRS). | Sulfide is produced mainly by molecular reduction of [[sulfate]] or [[sulfite]] present in the juice or [[wort]].<ref name="Giudici">Giudici P, Kunkee RE. [https://www.ajevonline.org/content/45/1/107.short The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts.] ''Am J Enol Vitic.'' 1994;45(1):107-112.</ref><ref name="Moreira"/><ref name="Jiranek"/><ref name="Hallinan">Hallinan CP, Saul DJ, Jiranek V. [https://www.researchgate.net/profile/Vladimir_Jiranek/publication/229784618_Differential_utilisation_of_sulfur_compounds_for_H2S_liberation_by_nitrogen_starved_yeasts/links/5ae31890a6fdcc9139a11277/Differential-utilisation-of-sulfur-compounds-for-H2S-liberation-by-nitrogen-starved-yeasts.pdf Differential utilisation of sulfur compounds for H<sub>2</sub>S liberation by nitrogen-starved wine yeasts.] ''Aust J Grape Wine Res.'' 1999;5:82–90.</ref><ref name="Huang"/><ref name="Osborne">Osborne J. [http://blogs.oregonstate.edu/owri/2013/12/10/development-sulfur-odors-post-fermentation/ Development of sulfur off-odors post-fermentation.] Oregon Wine Research Institute. Published 2013. Accessed 2020.</ref><ref name="Butzke">Butzke CE, Park SK. [https://pdfs.semanticscholar.org/5ee8/503db38eb8e0b117b62e499c21218eb0ffd7.pdf Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine.] ''J Microbiol Biotechnol.'' 2011;21(5):519–524.</ref> Sulfate is fairly ubiquitous, and sulfite is a common addition in wine and sometimes in beer.<ref name="Huang"/><ref name="Jiranek2002"/> Sulfide is also formed from elemental sulfur, which is sometimes used as an antifungal treatment on grapes.<ref name="Huang"/><ref name="Moreira"/><ref name="Jiranek"/> Utilization of these sulfur-containing compounds to produce amino acids occurs through a series of steps called the Sulfate Reduction Sequence (SRS). | ||
[[Bacteria]] can also produce sulfide.<ref name="Jiranek2002">Jiranek V. [ | [[Bacteria]] can also produce sulfide.<ref name="Jiranek2002">Jiranek V. [https://www.infowine.com/intranet/libretti/libretto7316-01-1.pdf Causes of hydrogen sulfide formation in winemaking.] ''vinidea.net - Wine Internet Technical Journal.'' 2002;3.</ref><ref>Bokulich NA, Bamforth CW. [https://mmbr.asm.org/content/77/2/157 The microbiology of malting and brewing.] ''Microbiol Rev.'' 2013;77(2):157–172.</ref><ref name=fix>Fix G. ''Principles of Brewing Science.'' 2nd ed. Brewers Publications; 1999.</ref> | ||
===Causes of Overproduction=== | ===Causes of Overproduction=== |