AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 45:1:107-112 (1994)
Copyright © 1994 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Giudici, P.
Right arrow Articles by Kunkee, R. E.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Giudici, P.
Right arrow Articles by Kunkee, R. E.
Agricola
Right arrow Articles by Giudici, P.
Right arrow Articles by Kunkee, R. E.

The Effect of Nitrogen Deficiency and Sulfur-Containing Amino Acids on the Reduction of Sulfate to Hydrogen Sulfide by Wine Yeasts

P. Giudici 1 and R. E. Kunkee 2

1 Dipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, via F.Ili Rosselli 107, 42100 Coviolo, Reggio Emilia, Italy
2 Department of Viticulture and Enology, University of California, Davis, CA 95616-8749.

The formation of hydrogen sulfide in wine has been shown to arise from fermentations of grape musts with nitrogenous deficiencies. This work was instigated to explore this formation with the use of a qualitative, but simple, rapid, and explicit method for hydrogen sulfide detection. Two yeast strains were used that showed representative high and low formations of sulfide from sulfite. In synthetic medium, without added sulfite, the formation of hydrogen sulfide was shown to come exclusively from reduction of sulfate and was dependent upon the limiting concentration of ammonia. The amount of n-propanol formed was also found to be dependent upon the yeast strain and upon the ammonia present. Under ammonia limitations, the addition of non-sulfur containing amino acids tended to inhibit the formation of hydrogen sulfide from sulfate but increased formation of sulfite. Added cysteine brought about increased sulfide but inhibited sulfite formation. Added methionine inhibited both sulfide and sulfite formation, as expected. These results, while preliminary, show that sulfate can be the main substrate for hydrogen sulfide production. The amount of n-propanol formed was explained by metabolic control by methionine.

Key words: hydrogen sulfide, sulfur dioxide, n-propanol, nitrogen deficiency, fermentation, yeast

Submitted on September 3, 1991




This article has been cited by other articles:


Home page
 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]

Home page
 Am. J. Enol. Vitic.Home page
A. L. Linderholm, T. L. Olineka, Y. Hong, and L. F. Bisson
Allele Diversity among Genes of the Sulfate Reduction Pathway in Wine Strains of Saccharomyces cerevisiae
Am. J. Enol. Vitic., December 1, 2006; 57(4): 431 - 440.
[Abstract] [Full Text] [PDF]

Home page
 Appl. Environ. Microbiol.Home page
A. Matthews, A. Grimaldi, M. Walker, E. Bartowsky, P. Grbin, and V. Jiranek
Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification
Appl. Envir. Microbiol., October 1, 2004; 70(10): 5715 - 5731.
[Full Text] [PDF]

Home page
 Appl. Environ. Microbiol.Home page
A. Spiropoulos and L. F. Bisson
MET17 and Hydrogen Sulfide Formation in Saccharomyces cerevisiae
Appl. Envir. Microbiol., October 1, 2000; 66(10): 4421 - 4426.
[Abstract] [Full Text]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1994 by the American Society for Enology and Viticulture.