Influence of some heavy metals on hydrogen sulfide production during fermentation of grape must
1999
Ruzic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
This study reviews the investigation of the effect of increased copper or zinc in must on hydrogen sulphide formation during fermentation and on its containment of produced wine. We found that in wines produced from must with greater quantity of copper or zinc remained more H2S after fermentation. Yeast strain used for fermentation, influenced on the amount of H2S in wine too.
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Эту запись предоставил Unassigned data from Yugoslavia
