Wine Business Monthly - The Leading Print Publication for Wineries and Growers
Sign In | New User? Register

A New Innovation in Wine Yeast

Yeast strains that produce no detectible hydrogen sulphide
Aug 2008 Issue of Wine Business Monthly
:link { color: blue } :visited { color: purple } The excessive production of hydrogen sulphide (H2S) during grape juice fermentation is a widespread problem in wine production (Monk 1986; Henschke and Jiranek 1991). The most common reason for this is inadequate sources of available nitrogen in the juice. To overcome this problem, winemakers can either boost the nitrogen levels in grape must by adding di-ammonium phosphate (DAP) during fermentation, or they can use copper sulphate a...
» Article access restricted to registered members of

Don't Have an Account?

WBM is the leading publication for the Wine Industry.

• In-depth Product Reviews
• Industry Trends & Analysis
• Access to over 10 Years of Articles

Registration is FREE and EASY.

Already a Member?

Click the button below to sign in:

subscribe | archive | advertise | 800-895-9463

Copyright© 1994-2015 by Wine Communications Group. All Rights Reserved. Copyright protection extends to all written material, graphics, backgrounds and layouts. None of this material may be reproduced for any reason without written permission of the Publisher. Wine Business Insider, Wine Business Monthly, Grower & Cellar News and Wine Market News are all trademarks of Wine Communications Group and will be protected to the fullest extent of the law.