Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine

Journal of Microbiology and Biotechnology

Volumn 21, Issue 5, 2011, Pages 519-524

  Butzke, C E ^a   Park, Seung Kook ^b  

^a PURDUE UNIVERSITY   (United States)

^b Kyung Hee University   (South Korea)

Author keywords

CO2; DAP; Evolution; Fermentation rate; H2S formation; Saccharomyces; Wine production

Indexed keywords

AMMONIA; ARGININE; DIAMMONIUM PHOSPHATASE; HYDROGEN SULFIDE; NITROGEN; PHOSPHATASE; UNCLASSIFIED DRUG;

ARTICLE; CARBON DIOXIDE EVOLUTION; CARBON DIOXIDE FIXATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION MONITORING; FERMENTATION TECHNIQUE; GRAPE JUICE; NONHUMAN; QUALITY CONTROL; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; SACCHAROMYCES BAYANUS; STRAIN DIFFERENCE; WINE; WINE INDUSTRY;

CARBON DIOXIDE; FERMENTATION; HYDROGEN SULFIDE; INDUSTRIAL MICROBIOLOGY; KINETICS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

SACCHAROMYCES; VITACEAE;

EID: 79958044638     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1010.10058     Document Type: Article

References (32)

1. Agenbach, W. A. 1977. A study of must nitrogen content in relation to incomplete fermentations, yeast production and fermentation acivity. In: Proceedings of the South African Society for Enology and Viticulture; 21-22 November 1977; Cape Town, South Africa. pp. 66-88. SASEV, Stellenbosch, South Africa.
2. An, D. and C. S. Ough. 1993. Urea excretion and uptake by wine yeasts as affected by various factors. Am. J. Enol. Vitic. 44: 35-40.
3. Austin, K. T. and C. E. Butzke. 2000. Spectrophotometric assay for arginine in grape juice and must. Am. J. Enol. Vitic. 51: 227-232.
4. Beltran, G., B. Esteve-Zarzoso, N. Rozes, A. Mas, and J. M. Guillamon. 2005. Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption. J. Agric. Food Chem. 53: 996-1002.
5. Bely, M., J.-M. Sablayrolles, and P. Barre. 1990. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in Oenological conditions. J. Ferment. Bioeng. 70: 246-252.
6. Bisson, L. F. and F. F. Monteiro. 1992. Nitrogen supplementation of grape juice. 1. Effect on amino acid utilization during fermentation. Am. J. Enol. Vitic. 43: 1-10.
7. Bisson, L. F. 1998. Nitrogen metabolism during fermentation, pp. 153-167. In R. B. Boulton, V. L. Singleton, L. F. Bisson, and R. E. Kunkee (eds.). Principles and Practices of Winemaking. Aspen Publishers, New York, NY, USA.
8. Bisson, L. F. and C. E. Butzke. 2000. Diagnosis and rectification of stuck and sluggish fermentations. Am. J. Enol. Vitic. 51: 168-177.
9. Butzke, C. E., K. W. Sea, and R. B. Boulton. 1997. Of rotten eggs, burnt rubber and cooked cabbage - sulfide formation in winemaking. In: Proceedings of the Midwest Regional Grape and Wine Conference, Osage Beach, MO, USA.
10. Butzke, C. E. 1998. Survey of yeast assimilable nitrogen status in musts from California, Oregon, and Washington. Am. J. Enol. Vitic. 49: 220-224.
11. Dukes, B. C. and C. E. Butzke. 1998. Rapid detection of primary amino acids in grape juice using an o-phthaldialdehyde/ n-acetyl-l-cysteine spectrophotometric assay. Am. J. Enol. Vitic. 49: 125-134.
12. Henschke, P. A. and V. Jiranek. 1993. Composition of a chemically-defined grape juice medium, p. 92. In G. H. Fleet (ed.). Wine Microbiology and Biotechnology. Harwood Academic Publishers GmbH, Chur, Schwitzerland.
13. Henschke, P. A. and V. Jiranek. 1991. Hydrogen sulfide formation during fermentation: effect of nitrogen composition in model grape must, pp. 175-184. In J. Rantz (ed.). Proceedings of the International Symposium on Nitrogen in Grapes and Must. American Society for Enology and Viticulture.
14. Jiranek, V., P. Langridge, and P. A. Henschke. 1991. Yeast nitrogen demand: Selection criterion for wine yeast for fermenting low nitrogen musts, pp. 266-269. In J. Rantz (ed.). Proceedings of the International Symposium on Nitrogen in Grapes and Must. American Society for Enology and Viticulture.
15. Jiranek, V., P. Langridge, and P. A. Henschke. 1995. Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen. Appl. Environ. Microbiol. 61: 461-467.
16. Jiranek, V., P. Langridge, and P. A. Henschke. 1996. Determination of sulfite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast. J. Appl. Bacteriol. 81: 329-336.
17. Marks, V. D., G. K. van der Merwe, and H. J. J. Vuuren. 2003. Transcriptional profiling of wine yeast in fementing grape juice: Regulatory effect of diammonium phosphate. FEMS Yeast Res. 3: 269-287.
18. Mendes-Ferreira, A., C. Barbosa, E. Jiménez-Marti, M. del Olmo, and A. Mendes-Faia. 2010. The wine yeast strain-dependant expression of genes implicated in sulfide production in response to nitrogen availability. J. Microbiol. Biotechnol. 20: 1314-1321.
19. Ough, C. S. 1992. Nonorganic compounds. In: Winemaking Basics. Food Products Press, Binghamton, N Y, USA.
20. Park, S. K. 2008. Development of a method to measure hydrogen sulfide in wine fermentation. J. Microbiol. Biotechnolol. 18: 1550-1554.
21. Park, S. K., R. B. Boulton, and A. C. Noble. 2000. Formation of hydrogen sulfide and glutathione during fermentation of white grape musts. Am. J. Enol. Vitic. 51: 91-97.
22. Rauhut, D., H. Kurbel, K. Schneider, and M. Grossmann. 2000. Influence of nitrogen supply in the grape must on the fermentation capacity and the quality of wine. In Proceedings of the XXV International Horticultural Congress; 2-7 August, 1988, Brussels, Benelux; Part 2, Acta Horticulturae 512: 93-100.
23. th Annual Meeting of the American Society for Enology and Viticulture, Reno, NV, USA.
24. th Annual Meeting of the American Society for Enology and Viticulture, San Diego, CA, USA.
25. Sea, K. W. 1998. Influence of grape juice amino acids, glutathione and sulfate on formation of hydrogen sulfide by wine yeast. Thesis, University of California, Davis, USA.
26. Sea, K. W., C. E. Butzke, and R. B. Boulton. 1998. Seasonal variation in the production of hydrogen sulfide during wine fermentations, pp. 81-95. In A. L. Waterhosue and S. E. Ebeler (eds.). Chemistry of Wine Flavor. American Chemical Society, Washington, DC, USA.
27. Spiropoulos, A. and L. F. Bisson. 2000. MET17 and hydrogen sulfide formation in Saccharomyces cerevisiae. Appl. Environ. Microbiol. 66: 4421-4426.
28. Spiropoulos, A., J. Tanaka, I. Flerianos, and L. F. Bisson. 2000. Characterization of hydrogen sulfide formation in commercial and natural wine isolates of Saccharomyces. Am. J. Enol. Vitic. 51: 233-248.
29. Thomas, C. S., R. B. Boulton, M. W. Silacci, and W. D. Gubler. 1993. The effect of elemental sulfur, yeast strain, and fermentation medium on hydrogen sulfide production during fermentation. Am. J. Enol. Vitic. 44: 211-216.
30. Ugliano, M., B. Fedrizzi, T. Siebert, B. Travis, F. Mango, G. Versisi, and P. Henschke. 2009. Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine. J. Agric. Food Chem. 57: 4948-4955.
31. Vos, P. J. A. and R. S. Gray. 1979. The origin and control of hydrogen sulfide during fermentation of grape must. Am. J. Enol. Vitic. 30: 187-197.
32. Wenzel, K. and H. H. Ditrich. 1978. Zur Beeinflussung der Schwefelwasserstoff-Bildung der Hefe durch Trub, Stickstoffgehalt, molekularen Schwefel und Kupfer bei der Vergarung von Traubenmost. Wein Wissenschaft 33: 200-213.