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Wine
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===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>.
===Other Microbes===
http://scholar.google.com/scholar_url?url=http://www.mdpi.com/2311-5637/4/3/67/pdf&hl=en&sa=X&d=7714847337797213287&scisig=AAGBfm1B1bA0xGs8QaewSaDmyPtIGySDog&nossl=1&oi=scholaralrt&hist=CYJIrnMAAAAJ:9738393698428002809:AAGBfm3E7Lb_CTccypdQhUZLuTqt87IGrg
==Beer and Wine Hybrids==