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Research Note

The Effect of Nitrogen Deficiency and Sulfur-Containing Amino Acids on the Reduction of Sulfate to Hydrogen Sulfide by Wine Yeasts

P. Giudici, R. E. Kunkee
Am J Enol Vitic.  1994  45: 107-112  ; DOI: 10.5344/ajev.1994.45.1.107
P. Giudici
Dipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, via F.Ili Rosselli 107, 42100 Coviolo, Reggio Emilia, Italy
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R. E. Kunkee
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Abstract

The formation of hydrogen sulfide in wine has been shown to arise from fermentations of grape musts with nitrogenous deficiencies. This work was instigated to explore this formation with the use of a qualitative, but simple, rapid, and explicit method for hydrogen sulfide detection. Two yeast strains were used that showed representative high and low formations of sulfide from sulfite. In synthetic medium, without added sulfite, the formation of hydrogen sulfide was shown to come exclusively from reduction of sulfate and was dependent upon the limiting concentration of ammonia. The amount of n-propanol formed was also found to be dependent upon the yeast strain and upon the ammonia present. Under ammonia limitations, the addition of non-sulfur containing amino acids tended to inhibit the formation of hydrogen sulfide from sulfate but increased formation of sulfite. Added cysteine brought about increased sulfide but inhibited sulfite formation. Added methionine inhibited both sulfide and sulfite formation, as expected. These results, while preliminary, show that sulfate can be the main substrate for hydrogen sulfide production. The amount of n-propanol formed was explained by metabolic control by methionine.

  • hydrogen sulfide
  • sulfur dioxide
  • n-propanol
  • nitrogen deficiency
  • fermentation
  • yeast
  • Received September 1991.
  • Copyright 1994 by the American Society for Enology and Viticulture

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The Effect of Nitrogen Deficiency and Sulfur-Containing Amino Acids on the Reduction of Sulfate to Hydrogen Sulfide by Wine Yeasts
P. Giudici, R. E. Kunkee
Am J Enol Vitic.  1994  45: 107-112  ; DOI: 10.5344/ajev.1994.45.1.107
P. Giudici
Dipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, via F.Ili Rosselli 107, 42100 Coviolo, Reggio Emilia, Italy
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The Effect of Nitrogen Deficiency and Sulfur-Containing Amino Acids on the Reduction of Sulfate to Hydrogen Sulfide by Wine Yeasts
P. Giudici, R. E. Kunkee
Am J Enol Vitic.  1994  45: 107-112  ; DOI: 10.5344/ajev.1994.45.1.107
P. Giudici
Dipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, via F.Ili Rosselli 107, 42100 Coviolo, Reggio Emilia, Italy
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