TY - JOUR T1 - Sulfite and Sulfide Formation during Winemaking -- A Review JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 157 LP - 161 DO - 10.5344/ajev.1974.25.3.157 VL - 25 IS - 3 AU - R. Eschenbruch Y1 - 1974/01/01 UR - http://www.ajevonline.org/content/25/3/157.abstract N2 - 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. ER -