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Figure 1 | AMB Express

Figure 1

From: Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

Figure 1

Effects of nutrients addition on the final concentration of volatile sulfur compounds (A) and polyfunctional thiols (B). Nutrient treatments included supplementation of rehydration nutrients to the rehydration media (nutrient mix) or supplementation of DAP to the fermentation media (DAP) or no nutrients addition (control). Letters represent statistical significance at the 95% confidence level, as tested by Student t statistical test. C Profile of H2S production in the headspace during fermentation. Upper panel shows a more detailed profile of H2S formation in the early stage of a separate fermentation experiment. H2S formation was measured using gas detection tubes D H2S formation and YAN consumption profile during the early stages of fermentation. Fermentations were carried out in triplicate, error bars represent standard deviation.

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