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.
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Due to the frequent occurrence of hydrogen sulfide and the low aroma threshold (50-80 μg/L), it is probably one of the most common problems associated with the winery.
“Due to the frequent occurrence of this compound and the low aroma threshold (50-80 µg/L), it is probably one of the most common problems associated with the winery (Rankine 1963, Acree et al. 1972, Eschenbruch 1974, Vos and Gray 1979, Monk 1986, Henschke and Jiranek 1991, Rauhut 1993).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Acree et al. 1972
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Cited by 50
- Authors
- Acree, T. E., Sonoff, E. P., & Splittstoesser, D. F.
- Affiliations
- Cornell University (US)
- ORCID
- Acree, T. E.
- Venue
- American Journal of Enology and Viticulture
- Published
- 1972
- Volume
- 23
- Issue
- 1
- Pages
- 6-9
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2396499770
- Cited by
- 50
- References
- 0
- Citations by year
- 2024: 2 · 2023: 2 · 2022: 1 · 2021: 1 · 2018: 1 · 2017: 2 · 2016: 3 · 2015: 3 · 2014: 2 · 2013: 3 · 2012: 2
- FWCI
- 1.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Physical Sciences › Chemical Engineering › Process Chemistry and Technology › Odor and Emission Control Technologies
- Keywords
- hydrogen sulfide production, yeast strain, inorganic sulfur, grape must, wine spoilage, sulfur dioxide
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