In this work the effect of pre- and post-fermentative oenological treatments on the accumulation of polysulfides in wines was investigated. The work includes studying different oenological yeasts and the effect of different metals from wine adjuvants. Moreover, polysulfide degradation was investigated. For the detection of polysulfides UHPLC-HRMS (Orbitrap) was used
Nardin, T.; Fedrizzi, B.; val Leeuwen, K.; Roman Villegas, T.; Larcher, R. (2022). UHPLC-HRMS analysis for the evaluation of formation and degradation of polysulfides in wine. In: 4. MS Wine Day, Carlentini (SR), 22-24 giugno 2022: 16-17. handle: https://hdl.handle.net/10449/77477
UHPLC-HRMS analysis for the evaluation of formation and degradation of polysulfides in wine
Nardin, T.Primo
;Roman Villegas, T.;Larcher, R.Ultimo
2022-01-01
Abstract
In this work the effect of pre- and post-fermentative oenological treatments on the accumulation of polysulfides in wines was investigated. The work includes studying different oenological yeasts and the effect of different metals from wine adjuvants. Moreover, polysulfide degradation was investigated. For the detection of polysulfides UHPLC-HRMS (Orbitrap) was used
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