Saccharomyces strain selection in minimizing SO2 requirement during vinification

G Suzzi, P Romano… - American journal of …, 1985 - Am Soc Enol Viticulture
To study the yeast stabilizing power on wine color, 1700 Saccharomyces isolated from 200
samples of non-sulfited and spontaneously fermented musts were tested. The stabilizing …

Sulfite and sulfide formation during winemaking--a review

R Eschenbruch - American journal of Enology and …, 1974 - Am Soc Enol Viticulture
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 …

Sulphur dioxide and other preservatives

AH Rose - Journal of Wine Research, 1993 - Taylor & Francis
This article reviews the use of preservatives in wine fermentation. Most of the article is
devoted to the use of sulphur dioxide in these fermentations. Other preservatives which have …

Sulfur dioxide treatment alters wine microbial diversity and fermentation progression in a dose-dependent fashion

NA Bokulich, M Swadener… - … Journal of Enology …, 2015 - Am Soc Enol Viticulture
The use of sulfur dioxide (SO2) as an antimicrobial in winemaking is a well-established,
common practice. Although much is known about the antimicrobial effects of SO2 at single …

Saccharomyces cerevisiae strains AWRI 838, Lalvin EC1118 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations

JM Eglinton, PA Henschke - Australian Journal of Grape and …, 1996 - Wiley Online Library
The formation of sulfur dioxide (SO2) by the related Saccharomyces cerevisiae strains AWRI
838, Lalvin EC11 18 and Maurivin PDM has been determined in white wines produced by …

Effect of sulfur dioxide on the activity of Schizosaccharomyces pombe

HY Yang - American journal of enology and viticulture, 1975 - Am Soc Enol Viticulture
Schizosaccharomyces pombe was more resistant to sulfur dioxide than Saccharomyces
cerevisiae in wine fermentation. Sch. pombe was as active in the presence of 300 ppm …

Differences between wines fermented with and without sulphur dioxide using various selected yeasts

T Herraiz, PJ Martin‐Alvarez, G Reglero… - Journal of the …, 1989 - Wiley Online Library
Comparisons were made between wines resulting from the fermentation of a single grape
must of the Verdejo cultivar with various yeasts, namely the indigenous must microflora, pure …

Production of sulfur dioxide-binding compounds and of sulfur dioxide by two Saccharomyces yeasts

C Weeks - American Journal of Enology and Viticulture, 1969 - Am Soc Enol Viticulture
The main SO2-binding compounds in dry white wines are acetaldehyde, pyruvic acid and α-
ketoglutaric acid. The production of these three compounds by a strain of Saccharomyces …

The role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc

D Dubourdieu, T Tominaga, I Masneuf… - … Journal of Enology …, 2006 - Am Soc Enol Viticulture
The development of the aromas of certain grapes varieties during fermentation has not been
greatly investigated in enology until now. Recent works on sulfur compounds that participate …

Survey of hydrogen sulfide production in wine strains of Saccharomyces cerevisiae

GR Kumar, V Ramakrishnan… - American journal of …, 2010 - Am Soc Enol Viticulture
The level of variation in hydrogen sulfide formation as a function of yeast genetic
background was evaluated for 170 strains, comprised of 169 commercial strains and one …