Effect of Yeast Strain and Type of Sulfur Compound on Hydrogen Sulfide Production

Abstract

A sensitive method for measuring H₂S was used to study the production of this compound in defined media and in grape musts given differential treatment with sulfur-containing fungicides in the vineyard. Hydrogen sulfide formation in defined media was found to be affected by both yeast strain and the type of inorganic sulfur compound present. In musts, the H₂S concentration was shown to be affected by the type of fungicide used in the vineyard.