TY - JOUR T1 - Increased Production of <em>n</em>-Propanol in Wine by Yeast Strains Having an Impaired Ability to Form Hydrogen Sulfide JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 17 LP - 21 DO - 10.5344/ajev.1993.44.1.17 VL - 44 IS - 1 AU - P. Giudici AU - C. Zambonelli AU - R. E. Kunkee Y1 - 1993/01/01 UR - http://www.ajevonline.org/content/44/1/17.abstract N2 - 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. ER -