Sulfite and Sulfide Formation during Winemaking -- A Review
Abstract
Present knowledge of sulfite and sulfide formation by wine yeasts during the fermentation of grape juice is reviewed. Possible sources of sulfur, namely sulfate, sulfite, elemental sulfur and sulfur-containing amino acids, are discussed. Factors influencing sulfide as well as sulfite formation are emphasized. Low-sulfite and high-sulfite-forming yeast strains differ in their metabolism as well as in some aspects of regulation.
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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 Eschenbruch 1974
Hydrogen sulfide can be formed metabolically by yeast from either inorganic sulfur compounds, sulfate and sulfite, or organic sulfur compounds, cysteine and glutathione.
“Hydrogen sulfide can be formed metabolically by yeast from either inorganic sulfur compounds, sulfate and sulfite, or organic sulfur compounds, cysteine and glutathione (Rankine 1963, Eschenbruch 1974, Eschenbruch et al. 1978, Monk 1986, Henschke and Jiranek 1993, Rauhut 1993, Hallinan et al. 1999, Spiropoulis et al. 2000).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Eschenbruch 1974
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Eschenbruch, R.
- Affiliations
- Stellenbosch University (ZA)
- Corresponding author
- Eschenbruch, R.
- Venue
- American Journal of Enology and Viticulture
- Published
- 1974
- Volume
- 25
- Issue
- 3
- Pages
- 157-161
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2385029404
- Cited by
- 100
- References
- 0
- Citations by year
- 2026: 1 · 2024: 1 · 2023: 4 · 2022: 1 · 2021: 5 · 2020: 6 · 2019: 4 · 2018: 5 · 2017: 7 · 2016: 2 · 2015: 3 · 2014: 2 · 2013: 4
- FWCI
- 8.88
- 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
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- sulfite formation, sulfidation, wine yeast, grape juice fermentation, sulfur metabolism, sulfate, elemental sulfur, sulfur-containing amino acids
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