How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

FEMS yeast research

Rafael Jimenez-Lorenzo, Audrey Bloem, Vincent Farines, Jean-Marie Sablayrolles, Carole Camarasa

• DOI: 10.1093/femsyr/foab038
• PMID: 34191008
• PMCID: PMC8310686