13,701
edits
Changes
Wine
,info from Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol
* [http://www.wineanorak.com/wholebunch.htm?fref=gc&dti=592560317438853 "Whole bunches and stems in red winemaking" by Jamie Goode.]
==Biochemistry==
===Hyperoxidation===
* [https://daily.sevenfifty.com/meet-black-chardonnay "Meet Black Chardonnay" by Katherine Cole, August 3, 2017.] See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1780352361992970/ MTF thread].
===Malolactic Fermentation===
See the [[Cider#Malolactic_Fermentation|Cider]] page.
===Lactic Acid Bacteria===
''Lactobacillus plantarum'' has been found to produce 3-sulfanylhexan-1-ol (3SH) from precursors in wine (3SH-S-cys and 3SH-S-cysgly) at a more efficient rate than wine yeast. 3SH is a volatile thiol that has a grapefruit-like flavor and aroma and is considered to be an important flavor component of some wines <ref>[http://sci-hub.hk/https://www.sciencedirect.com/science/article/pii/S0308814618305594 Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. Hideki Takasea, Kanako Sasakib, Daiki Kiyomichib, Hironori Kobayashia, Hironori Matsuoa, Ryoji Takatab. 2018. Doi: https://doi.org/10.1016/j.foodchem.2018.03.116.]</ref>.
==Beer and Wine Hybrids==