Search Results - "Bekker, M.Z."

Sources of volatile sulfur compounds in wine by Smith, M.E, Bekker, M.Z, Smith, P.A, Wilkes, E.N

“…Undesirable volatile sulfur compounds with aromas, such as boiled or rotten egg, sewage and rubber, can impact negatively on wine sensory attributes. The…”
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Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines by Bekker, M.Z., Espinase Nandorfy, D., Kulcsar, A.C., Faucon, A., Bindon, K., Smith, P.A.

“…Background and Aims Winemakers utilise various remediation strategies for decreasing ‘reductive’ characters in wine. Remediation strategies, such as the…”
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Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character: Macro-oxygenation: effect on sulfurous off-odours by Bekker, M.Z., Day, M.P., Holt, H., Wilkes, E., Smith, P.A.

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Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes by Day, M.P., Espinase Nandorfy, D., Bekker, M.Z., Bindon, K.A., Solomon, M., Smith, P.A., Schmidt, S.A.

“…Background and Aims Aeration during fermentation of red wines has the potential to enhance positive red fruit attributes and suppress less desirable reductive…”
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Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character by Bekker, M.Z., Day, M.P., Holt, H., Wilkes, E., Smith, P.A.

“…Background and Aims Oxygen (O2) plays a fundamental role in the establishment of wine style and aroma. The effect of O2 treatment during fermentation on the…”
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