Maurizio Ugliano, Paul A. Henschke, and Elizabeth J. Waters. “Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.
Nitrogen treatment during Shiraz fermentation affected later dimethyl sulfide formation. In a Sauvignon Blanc storage experiment, low oxygen helped retain desirable 3-MH but also favored hydrogen sulfide and methanethiol; glutathione treatment increased hydrogen sulfide after six months.
Maurizio Ugliano, Paul A. Henschke, and Elizabeth J. Waters, “Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 181–192.
Maurizio Ugliano, Paul A. Henschke, and Elizabeth J. Waters, “Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 181–192.
192
181
Maurizio Ugliano, Paul A. Henschke, and Elizabeth J. Waters, chapter 12, supplied PDF 181–192.
Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage
Uses supplied PDF-page sequence, not printed pagination. Chapter attribution checked from its opening page; no DOI invented. Source-study limitations remain in the linked evidence.
No access
Source and locator
Maurizio Ugliano, Paul A. Henschke, and Elizabeth J. Waters, chapter 12; supplied PDF 181–192. PDF sequence is not printed pagination.
Formatted outputs
Maurizio Ugliano, Paul A. Henschke, and Elizabeth J. Waters, “Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 181–192.
Usage map
Sulfur compounds are not a single sensory category. Preserving one desirable compound may also preserve an unwanted one. Matrix and fermentation history limit transfer to whiskey; lead author affiliated with a closure producer.
Verification checklist
Fresh September 28 qualification
PDF188 Figures2/3 show an unexplained roughly tenfold disagreement in low-glutathione six-month H2S controls. Do not select a definitive effect size; accelerated storage also does not reproduce the real-aging DMS magnitudes.