| sulfur |
Sulfur dioxide is used quite commonly in vinification. An excess of it-detectable by a prickly sensation in the nose and back of the throat, as well as by its smell-is undesirable.
출처: www.lovewine.org/
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| sulfur dioxide |
Used to kill wild yeasts, sterilize equipment and prevent oxidation. A naturally occurring substance. Small amount of sulfur dioxide, a preservative, may be used both in the vineyard and during winemaking to protect grapes and wine from spoilage. Sulfites are a form of sulfur that occur naturally as a by-product of fermentation. ...
출처: www.allhlwines.com/glossary.html
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| sulfur |
The most common disinfectant for wine. Most winemakers today feel that it is nearly impossible to produce stable, fresh wine without judicious use of sulfur products at one or more stages of vinification: just after the harvest to thwart fermentation by the wrong yeasts, in the cellar to prevent microbial spoilage and oxidation, and at the time of bottling to protect the wine against exposure to air. ...
출처: www.wineaccess.com/expert/tanzer/glossary.html
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| sulfur b. |
a bacterium that oxidizes hydrogen sulfide, sulfur, or thiosulfate.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| sulfur g.’s |
peculiar granular bodies of a yellow color found in actinomycotic lesions and discharges.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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