Abstract
Present knowledge of sulfite and sulfide formation by wine yeasts during the fermentation of grape juice is reviewed. Possible sources of sulfur, namely sulfate, sulfite, elemental sulfur and sulfur-containing amino acids, are discussed. Factors influencing sulfide as well as sulfite formation are emphasized. Low-sulfite and high-sulfite-forming yeast strains differ in their metabolism as well as in some aspects of regulation.
- Accepted July 1974.
- Published online January 1974
- Copyright 1974 by the American Society for Enology and Viticulture
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