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Am. J. Enol. Vitic. 44:1:17-21 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Increased Production of n-Propanol in Wine by Yeast Strains Having an Impaired Ability to Form Hydrogen Sulfide

P. Giudici 1, C. Zambonelli 1, and R. E. Kunkee 2

1 Department of Protezione e Valorizzazione Agroalimentare, University of Bologna, Coviolo, 42100 Reggio Emilia, Italy
2 Department of Viticulture and Enology, University of California, Davis CA 95616-8749 USA.

Various strains of Saccharomyces cerevisiae exercised considerable influence on the overall quantity of higher alcohols and their ratios in wine. The influence of the yeast strain is particularly strong for n-propanol and less evident for the other alcohols, especially isoamyl alcohol. There is a strict relationship between the production of highest quantity of n-propanol and the incapacity for the yeast to produce hydrogen sulfide. The results confirm that the production of n-propanol is related to the metabolism of both methionine and threonine.

Key words: n-propanol, yeast, hydrogen sulfide

Submitted on April 3, 1992




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 Appl. Environ. Microbiol.Home page
A. L. Linderholm, C. L. Findleton, G. Kumar, Y. Hong, and L. F. Bisson
Identification of Genes Affecting Hydrogen Sulfide Formation in Saccharomyces cerevisiae
Appl. Envir. Microbiol., March 1, 2008; 74(5): 1418 - 1427.
[Abstract] [Full Text] [PDF]


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Copyright © 1993 by the American Society for Enology and Viticulture.