PT - JOURNAL ARTICLE AU - P. Giudici AU - C. Zambonelli AU - R. E. Kunkee TI - Increased Production of <em>n</em>-Propanol in Wine by Yeast Strains Having an Impaired Ability to Form Hydrogen Sulfide AID - 10.5344/ajev.1993.44.1.17 DP - 1993 Jan 01 TA - American Journal of Enology and Viticulture PG - 17--21 VI - 44 IP - 1 4099 - http://www.ajevonline.org/content/44/1/17.short 4100 - http://www.ajevonline.org/content/44/1/17.full SO - Am J Enol Vitic.1993 Jan 01; 44 AB - 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.