Abstract
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 cereviseae and by a strain of S. oviformis was investigated during the fermentation of grape juice containing graded amounts of SO2. A strain difference was observed in that S. oviformis produced more of each compound than did S. cereviseae under comparable conditions. Higher initial levels of SO2 resulted in higher SO2-combining power of wines. Both acetaldehyde and pyruvic acid concentrations reached maxima and then decreased during fermentation by both yeasts. The α-ketoglutaric acid concentration reached a maximum with each yeast, then subsequently decreased with S. cereviseae but remained constant with S. oviformis. S. oviformis produced between 35 and 76 ppm SO2 during fermentation, whereas S. cereviseae produced no SO2. Sulfur dioxide production was correlated with sugar utilization and was decreased by higher levels of SO2 added to the grape juice.
- Accepted January 1969.
- Published online January 1969
- Copyright 1969 by the American Society for Enology and Viticulture
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