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Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation
Author(s) -
Rankine B. C.,
Pocock K. F.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200210
Subject(s) - acetaldehyde , fermentation , yeast , chemistry , pyruvic acid , food science , wine , strain (injury) , yeast in winemaking , fermentation in winemaking , malolactic fermentation , sulfur , saccharomyces cerevisiae , sulfur dioxide , biochemistry , organic chemistry , bacteria , lactic acid , ethanol , biology , genetics , anatomy
The amounts of sulphur dioxide bound by acetaldehyde, pyruvic acid and α‐ketoglutaric acid during fermentation of three grape juices by eight wine yeasts ( Saccharomyces sp.) are reported. These constituents accounted for 49–83 % (mean 69) of the measured bound SO 2 , depending on the yeast strain and juice. the maximum range of concentrations of the binding components for individual wines were 10–48 ppm for acetaldehyde, 9–77 ppm for pyruvic acid and 5–63 ppm for α‐ketoglutaric acid, depending on yeast strain and grape juice. the validity of the calculations was verified by an experiment with SO 2 and the three binding compounds in a multicomponent model system. The acetaldehyde content was related to the total SO 2 present, which itself was determined by the strain of yeast. SOz bound in the wines after a further SO 2 addition was correlated significantly with pyruvic and α‐ketoglutaric acids, but not with acetaldehyde. Certain yeasts produced SO 2 during fermentation in grape juice and in synthetic media with defined sulphur sources. More SO 2 was produced at pH 3.6 than 3.0 in the absence of added sulphate in grape juice. Sulphate was the best sulphur source for SO 2 production in synthetic media, although some yeasts were able to produce smaller amounts of SO 2 from l‐cysteine and reduced glutathione.