Reviewing YAN and Hydrogen Sulfide: Part 1

Denise Gardner - 09 Feb 2017

The variability associated with YAN provides a challenge to winemakers: the lack of predictability associated with hydrogen sulfide formation during primary fermentation due to unfulfilled nitrogen needs by wine yeasts.

Reviewing YAN and Hydrogen Sulfide: Part 2

Denise Gardner - 09 Feb 2017

One of the main arguments for avoiding “sulfur” as a description term for an aroma is due to the fact that there are actually several forms of aromatic sulfur-containing compounds found in wine, and they can have very different aromas (smells, odors) associated with that one compound.

Yeast nutrition

Practical guidelines by: Karien O’Kennedy - 05 Apr 2016

Yeast nutrients are added to fermentation primarily to ensure the completion of fermentation and to limit the formation of sulphur-like off odours. It is a fairly common practice seeing that grape juice often contain insufficient nitrogen. This article covers some of the basic concepts of yeast nutrient management in winemaking.

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