@article {Eschenbruch157, author = {R. Eschenbruch}, title = {Sulfite and Sulfide Formation during Winemaking -- A Review}, volume = {25}, number = {3}, pages = {157--161}, year = {1974}, doi = {10.5344/ajev.1974.25.3.157}, publisher = {American Journal of Enology and Viticulture}, 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.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/25/3/157}, eprint = {https://www.ajevonline.org/content/25/3/157.full.pdf}, journal = {American Journal of Enology and Viticulture} }