Search Results - "Kulcsar, Allie C."

Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines by Mierczynska-Vasilev, Agnieszka M., Kulcsar, Allie C., Dabare, Panthihage Ruvini L., Vasilev, Krasimir A., Bekker, Marlize Z.

“…Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to…”
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Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions by Zhang, Xinyi, Bekker, Marlize Z., Kulcsar, Allie C., Nandorfy, Damian Espinase, Clark, Andrew C.

“…Multiple analytical methodologies allow quantitation of H2S and methanethiol (MeSH) in wine, but confirmation that the determined concentrations are related to…”
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Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media by Bekker, Marlize Z., Cuijvers, Kathleen M., Kulcsar, Allie C., Sanders, Ross D., Capone, Dimitra L., Jeffery, David W., Schmidt, Simon A.

“…Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen…”
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