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Figure 4 | AMB Express

Figure 4

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

Figure 4

Amino acid and GSH supplementation during rehydration. A. Profile of H2S production in the headspace during fermentation following rehydration with a laboratory-made amino acids solution equivalent to the amino acid component of the rehydration nutrient mix. B. GSH cellular content of ADY following rehydration with water or rehydration nutrient mix. Experiments were conducted in triplicates; results are presented as percentage of the control treatment. C. Profile of H2S production in the headspace during fermentation following rehydration with 500 mg/L GSH. All fermentations were conducted in triplicates. H2S formation was measured using gas detection tubes Error bars represent standard deviation.

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