Covering: up to 2019 Soon after the birth of gas chromatography, mass spectrometry and
olfactometry were used as detectors, which allowed impressive development to be achieved …

The rotten-egg odour of hydrogen sulfide (H2S) produced by the yeast Saccharomyces
cerevisiae has attracted considerable research interest due to its huge impact on the …

The use of natural substance to ward off microbial infections has a long history. However,
the large-scale production of natural extracts often reduces antibacterial potency, thus …

Fermentation-derived volatile sulfur compounds (VSCs) are undesirable in wine and are
often remediated in a process known as copper fining. In the present study, the addition of …

Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like
hydrogen sulfide (H2S) and methanethiol (MeSH), are often observed in wines with …

Reactive compounds with one or more sulfane sulfur atoms can be an important source of
reductive off-odors in wine. These substances contain labile sulfur, which can participate in …

Abstract The varietal thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),
and 4-mercapto-4-methylpentan-2-one (4MMP) are key aroma compounds in wine due to …

In wines, minerality is a complex concept with increasing popularity in scientific research
and the wine press. The flavour conceptual space of mineral wines comprises sulphur …

The frequency of wildfires has significantly increased in recent years, posing concerns for
many grapegrowers and winemakers. Exposure of grapes to smoke can result in wines with …

Neogrisemycin (1) was isolated from recombinant Streptomyces albus J1074 strain SB4061
expressing an engineered thioangucycline (TAC) biosynthetic gene cluster (BGC). The …