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Study on the capacity of yeast strains to form sulfur compounds during the fermentation process

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dc.contributor.author SOLDATENCO, Olga
dc.contributor.author TARAN, Nicolae
dc.contributor.author ADAJUC, Victoria
dc.date.accessioned 2025-04-30T07:27:01Z
dc.date.available 2025-04-30T07:27:01Z
dc.date.issued 2024
dc.identifier.citation SOLDATENCO, Olga; Nicolae TARAN and Victoria ADAJUC. Study on the capacity of yeast strains to form sulfur compounds during the fermentation process. In: Modern Technologies in the Food Industry-2024: proceedings of the International Conference Modern Technologies in the Food Industry-2024, MTFI-2024, Chişinău, 17-18 October 2024. Chişinău: Tehnica-UTM, 2024, p. 118. ISBN 978-9975-64-472-3. en_US
dc.identifier.isbn 978-9975-64-472-3
dc.identifier.uri https://repository.utm.md/handle/5014/31106
dc.description.abstract The determination of sulfur compounds in wines fulfills multiple objectives with scientific and practical relevance in the wine industry. This process serves as an essential tool for controlling and ensuring the organoleptic quality of wine, monitoring yeast activity, preventing olfactory defects, and guaranteeing compliance with rigorous production standards. Sulfur compounds, including thiols and sulfides, have an extremely low perception threshold, with the ability to substantially influence the organoleptic quality of wine even at minimal concentrations. Their low perception threshold highlights the high sensitivity of tasters to these compounds, requiring careful and precise analysis. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject aroma en_US
dc.subject organoleptic quality en_US
dc.subject olfactory defects en_US
dc.subject yeast activity en_US
dc.title Study on the capacity of yeast strains to form sulfur compounds during the fermentation process en_US
dc.type Article en_US


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