/wp-content/uploads/2017/09/AFV-Header-Logo.png 0 0 AVF /wp-content/uploads/2017/09/AFV-Header-Logo.png AVF1995-11-16 13:36:402017-11-16 13:37:57Volatile Sulfur Compounds: Incidence and Factors Affecting Their Wines
Volatile Sulfur Compounds: Incidence and Factors Affecting Their Wines
The formation of thioacetate esters during fermentation has been established in recent experiments in Germany. The rate of release of the thiols from their thioacetate esters has been studied in order to better understand the reoccurrence of thiol defects in wines in the weeks and months after fermentation and bottling. The development of a kinetic model for these hydrolysis reactions will also aid in the development of accelerated tests for the detection of this problem in wines.