Sulphur compounds in fermented liquors: a review

References

• Goniak , O.J. and Noble , A.C. 1987 . Sensory study of selected volatile sulphur compounds in white wine . American Journal of Enology and Viticulture , 38 : 223 – 227 .
   Web of Science ®Google Scholar
• Leppänen , O.A. , Denslow , J. and Ronkainen , P.P. 1980 . Determination of thioacetates and some other volatile sulphur compounds in alcoholic beverages . Journal of Agricultural Food Chemistry , 28 : 359 – 362 .
   PubMed Web of Science ®Google Scholar
• Monk , P.R. 1986 . Formation, utilization and excretion of hydrogen sulphide by wine yeast . The Australian & Mew Zealand Wine Industry Journal , 1 : 10 – 16 .
   Google Scholar
• Nykänen , L. and Suomalainen , H. 1983 . Aroma of Beer, Wine and Distilled Alcoholic Beverages , Dordrecht : D. Reidel Publishing Company .
   Google Scholar
• Ough , C.S. and Amerine , M.A. 1988 . Methods for the Analysis of Musts and Wines , 2nd edn. , New York : John Wiley and Sons .
   Google Scholar
• Rapp , A. , Güntert , M. and Almy , J. 1985 . Identification and significance of several sulphur‐containing compounds in wine . American Journal of Enology and Viticulture , 36 : 219 – 221 .
   Web of Science ®Google Scholar
• Schreier , P. 1979 . Flavour composition of wines: a review . Critical Reviews in Food Science and Nutrition , 12 : 59 – 111 .
   PubMed Web of Science ®Google Scholar
• Thomas , C.S. , Boulton , R.B. , Silacci , M.W. and Gubler , W.B. 1993 . The effect of elemental sulphur, yeast strain, and fermentation medium on hydrogen sulphide production during fermentation . American Journal of Enology and Viticulture , 44 : 211 – 216 .
   Web of Science ®Google Scholar
• Webb , A.D. Volatiles in grapes and wines . Proceedings of the Fifth Biennial International Codata Conference . pp. 101 – 108 . Oxford : Pergamon Press .
   Google Scholar