Usage and formation of sulphur compounds

Biology of Microorganisms on Grapes, in Must and in Wine

Volumn , Issue , 2009, Pages 181-207

  Rauhut, Doris ^a  

^a Forschungsanstalt Geisenheim   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900051082     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-3-540-85463-0_10     Document Type: Chapter

References (160)

1. Acree TE, Sonoff EP, Splittstoesser DF (1972) Effect of yeast strain and type of sulphur compounds on hydrogen sulphide production. Am J Enol Vitic 23:6-9
2. Amoore JE, Hautala E (1983) Odor as an aid to chemical safety: Odor thresholds compared with threshold limit values and volatilities for 214 chemicals in air and water dilution. J Appl Toxicol 3:272-290
3. Augustyn OPH, Rapp A, van Wyk CJ (1982) Some volatile aroma components of Vitis vinifera L. cv. Sauvignon blanc. S Afr Enol Vitic 3:53-59
4. Bakalinsky AT (1996) Sulfites, wine and health. In: Wine in Context: Nutrition, Physiology, Policy, Waterhouse AL, Rantz, RM (eds) American Society for Enology and Viticulture, Davis, 1996 pp 35-42
5. Bartowsky EJ (2005) Oenococcus oeni and malolactic fermentation-moving into the molecular arena. Aus J Grape Wine Res 11:174-187
6. Belitz H-D, Grosch W (1992) Aromastoffe. In: Lehrbuch der Lebensmittelchemie. 4. Aufl., Springer-Verlag, Berlin, Heidelberg, New York, London, Paris, Tokyo, pp 304-361
7. Bell S-J, Henschke PA (2005) Implications of nitrogen nutrition for grapes, fermentaton and wine. Aus J Grape Wine Res 11:242-295
8. Bernath K (1997) Das Böckser-Aroma in Wein. Dissertation ETH Zürich, Switzerland, Nr. 12079
9. Berry DR, Watson DC (1987) Production of organoleptic compounds. In: Yeast Biotechnology. Berry DR, Russell I, Stewart GG (eds) Allen and Unwin, London, pp 345-368
10. Blanchard L, Tominaga T, Dubourdieu D (2001) Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves. J Agric Food Chem 49:4833-4835
11. Bobet RA (1987) Interconversion reactions of sulfides in model solutions, Dissertation, University of California, Davis, USA
12. Bonnarme P, Psoni L, Spinnler HE (2000) Diversity of l-methionine catabolism pathways in cheese-ripening bacteria. Appl Environ Microbiol 66(12):5514-5517
13. Cherest H, Davidian J-C, Thomas D, Benes V, Ansorge W, Surdin-Kerjan Y (1997) Molecular characterization of two high affinity sulphate transporters in Saccharomyces cerevisiae. Genetics 145:627-635
14. Cheynier V, Trousdale E, Singleton VL, Salgues M, Wylde R (1986) Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines. J Food Sci 34:217-221
15. Cheynier V, Souquet JM, Moutounet M (1989) Glutathione content and glutathione to hydroxycinnamic acid ratio in Vitis vinifera grapes and musts. Am J Enol Vitic 40:320-324
16. Cordente T, Heinrich A, Swiegers JH (2007) A new revolution in wine: Yeast strains that produce no detectable hydrogen sulphide. Aust Grapegrower Winemaker 526:110-114
17. Darriet P, Lavigne V, Boidron JN, Dubourdieu D (1991) Caractérisation de l'arôme variétal des vins de Sauvignon par couplage chromatographie en phase gazeuse-odométrie. J Int Sci Vigne Vin 25:167-174
18. Darriet P, Tominaga T, Lavigne V, Boidron JN, Dubourdieu D (1995) Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one. Flavour Fragrance J 10:385-392
19. De Robichon-Szulmajster H, Surdin-Kerjan Y (1971) Nucleic acid and protein synthesis in yeasts: Regulation of synthesis and activity. In: The Yeasts. Rose AH, Harrison JS (eds) Vol 2, Physiology and Biochemistry of Yeasts, Academic Press, London, New York, pp 335-418
20. Dias B, Weimer B (1998) Conversion of methionine to thiols by lactococci, lactobacilli and brevibacteria. Appl Environ Microbiol 64(9):3320-3326
21. Dittrich HH (1987) Mikrobiologie des Weines 2 Aufl., Verlag Eugen Ulmer: Stuttgart, Germany
22. Dittrich HH, Grobmann M (2005) Handbuch der Lebensmitteltechnologie. Mikrobiologie des Weines. 3., neu bearbeitete Auflage, Verlag Eugen Ulmer, Stuttgart, Germany
23. Dittrich HH, Staudenmayer T (1968) SO2-Bildung, Böckserbildung und Böckserbeseitigung. Deutsche Wein-Zeitung 24:707-709
24. Dott W, Trüper HG (1976) Sulfite formation by wine yeasts III Properties of sulfite reductase. Arch Microbiol 108:99-104
25. Dott W, Trüper HG (1978) Sulphite formation by wine yeast. VI. Regulation of biosynthesis of NADPH-And BV-dependent sulphite reductases. Arch Microbiol 118:249-251
26. Dott W, Heinzel M, Trüper HG (1976) Sulfite formation by wine yeasts. I. Relationships between growth, fermentation and sulfite formation. Arch Microbiol 107:289-292
27. Dott W, Heinzel M, Trüper HG (1977) Sulfite formation by wine yeasts IV Active uptake of sulphate by 'low' and 'high' sulfite producing wine yeasts. Arch Microbiol 112:283-285
28. Dubourdieu D, Lavigne-Cruège V, (2002) Role of glutathione on development of aroma defects in dry white wines. 13th International Enology Symposium, Management and Wine Marketing, Montpellier, Proceedings, Trogus H, Gafner J, Sütterlin A (eds) International Association of Enology, Management and Wine Marketing, Breisach Germany, TS Verlag, Neuenburg a. Rhein pp 331-347
29. Dubourdieu D, Tominaga T, Masneuf J, Peyrot des Gachons C, Murat ML (2000) The role of yeasts in grape flavor development during fermentation: The example of Sauvignon Blanc. American Society of Enology and Viticulture 50th Annual Meeting Seattle, Washington, June 19-23, 2000, pp 196-203
30. Duncan WS, Derek JJ (1996) Glutathione is an important molecule in the yeast Saccharomyces cerevisiae. FEMS Microbiol Lett 141:207-212
31. Du Toit M, Pretorius IS (2000) Microbial spoilage and preservation of wine: Using weapons from nature's own arsenal-A review. S Afr J Enol Vitic 21(Special Issue):74-96
32. Du Toit JW, Lisjak K, Stander M, Prevoo D (2007) Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen. J Agric Food Chem 55:2765-2769
33. Elskens MT, Jaspers CH, Penninckx MJ (1991) Glutathione as an endogenous sulphur source in the yeast Saccharomyces cerevisiae. J Gen Microbiol 137:637-644
34. Eschenbruch R (1972) Sulphate uptake and sulphite formation related to the methionine and/or cysteine content of grape must during the fermentation by strains of Saccharomyces cerevisiae. Vitis 11:222-227
35. Eschenbruch R (1974) Sulphite and sulphide formation during wine making. A review. Am J Enol Vitic 25:157-161
36. Eschenbruch R (1978) Sulphite and sulphide formation by wine yeasts. In 5th International Oenological Symposium, 13-15 February 1978, Auckland, New Zealand, Lemperle E, Frank J (eds) Eigenverlag der Internationalen Interessengemeinschaft für moderne Kellertechnik und Betriebsführung: Breisach, pp 267-274
37. Eschenbruch R, Bonish P, Fisher BM (1978) The production of H2S by pure culture wine yeasts. Vitis 17:67-74
38. Fedrizzi B, Mango F, Badocco D, Nocolini G, Versini G (2007) Aging effects and grape variety dependence on the content of sulphur volatiles in wine. J Agric Food Chem 55:10880-10887
39. Ferreira V, Ortin N, Cacho JF (2007) Optimization of a procedure for the selective isolation of some powerful aroma thiols. J Chromatogr A 1143:190-198
40. Field JA, Thurman EM (1996) Glutathione conjugation and contaminant transformation. Environ Sci Technol 30:1413-1418
41. Fleet GH (2007) Yeasts in foods and beverages: Impact on product quality and safety. Curr Opin Biotechnol 18:170-175
42. Fleet GH, Heard GM (1993) Yeasts: Growth during fermentation. In: Wine Microbiology and Biotechnology, Chapter 2. Fleet GH (ed) Harwood Academic Publishers, Chur, Switzerland, pp 77-164
43. Giudici P, Kunkee RE (1994) The effect of nitrogen deficiency and sulphur-containing amino acids on the reduction of sulphate to hydrogen sulphide by wine yeasts. Am J Enol Vitic 45:107-112
44. Guth H (1997) Identification of character impact odorants of different white wine varieties. J Agric Food Chem 45:3022-3026
45. Guth H (1997) Quantification and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45:3027-3032
46. Hallinan P, Saul DJ, Jiranek V (1999) Differential utilisation of sulphur compounds for H2S liberation by nitrogen by nitrogen-starved wine yeasts. Aus J Grape Wine Res 5:82-90
47. Hansen J, Cherest H, Kiellandbrandt MC (1994) 2 divergent MET10 genes, one from Saccharomyces cerevisiae and one from Saccharomyces carlsbergensis, encode the alpha-subunit of sulfite reductase and specify potential binding sites for FAD and NADPH. J Bacteriol 176:6050-6058
48. Henick-Kling T (1993) Malolactic fermentation. In: Wine Microbiology and Biotechnology, Chapter 10. Fleet GH (ed), Harwood Academic Publishers, Chur, Switzerland, 289-326
49. Henschke, PA (1996) Hydrogen sulphide production by yeast during fermentation. Proceedings Eleventh International Oenological Symposium, Sopron, Hungary, Lemperle E (ed)International Association for Winery, Technology and Management: Breisach, Germany pp 83-102
50. Henschke PA (1997) Wine yeast. In: Yeast sugar metabolism, Zimmermann FK, Entian K-D (eds) Technomic Publishing: Lancaster, PA, pp 527-560
51. Henschke PA, Jiranek V (1991) Hydrogen sulfide formation during fermentation: Effect of nitrogen composition in model grape musts. Proceedings: 'International Symposium on Nitrogen in Grapes and Wine', 18-19 June, Seattle, Am. Soc. Enol. and Vitic, Davis, CA, pp 172-184
52. Henschke PA, Jiranek V (1993) Yeasts-Metabolism of nitrogen compounds. In: Wine Microbiology and Biotechnology, Chapter 4. Fleet GH (ed), Harwood Academic Publishers, Chur, Switzerland, pp 77-164
53. Hinnebush AG (1992) General and pathway-specific regulatory mechanisms controlling the synthesis of amino acid biosynthetic enzymes in Saccharomyces cerevisiae. In: Jones EW, Pringle JR, Broach JR (ed), The molecular and cellular biology of the yeast Saccharomyces. Gene expression. Cold Spring Harbour Laboratory Press, Cold Spring Harbour, NY, pp 319-414
54. Howell KS, Klein M, Swiegers JH, Hayasaka Y, Elsey GM, Fleet GH, Høj PB, Pretorius IS, de Barres Lopes MA (2005) Genetic determinants of volatile thiol release by Saccharomyces cerevisiae during wine fermentation. Appl Environ Microbiol 71:5420-5426
55. Jiranek V, Langridge P, Henschke PA (1995) Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium. Am J Enol Vitic 46:75-83
56. Jiranek V, Langridge P, Henschke PA (1995) Regulation of hydrogen sulfide liberation in wineproducing Sacccharomyces cerevisiae strains by assimilable nitrogen. J Appl Environ Microbiol 61:461-467
57. Jones EW, Fink GR (1982) Regulation of amino acid and nucleotide biosynthesis in yeast. In: Strathern JN, Jones EW, Broach JR (eds) The Molecular Biology of the Yeast Saccharomyces: Metabolism and Gene Expression. Cold Spring Harbour Laboratory Press, Cold Spring Harbour, NY, pp 181-299
58. Kagli DM, Bonnarme P, Neuveglise C, Cogan TM, Casaregula S (2006) L-Methionine degradation pathway in Klyveromyces lactis. Identification and functional analysis of the genes encoding L-methionine aminotransferase. Appl Environ Microbiol 72:3300-3335
59. Keck S (1989) Untersuchungen zur Bedeutung flüchtiger phenolischer, schwefelhaltiger und stickstoffhaltiger Verbindungen für unerwünschte Aromanoten des Weines mittels Gaschromatographie/Massenspektrometrie. Dissertation Universität Karlsruhe, Germany
60. Kocková-Kratochvílová A (1990) Yeasts and yeast-like organisms. VCH Verlagsgesellschaft-Weinheim, New York, NY; Cambridge; Basel, pp 216-217
61. Landaud S, Helinck S, Bonnarme P (2008) Formation of volatile sulphur compounds and metabolism of methionine and other sulphur compounds in fermented food. Appl Microbiol Biotechnol 77:1191-1205
62. Larsen JT, Nielsen JC, Kramp B, Richelieu M, Riisager MJ, Arneborg N, Edwards CG (2003) Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni. Am J Enol Vitic 54:246-251
63. Larue F, Park MK, Caruana C (1985) Quelques observations sur les conditions de la formation d'anhydride sulfureux en vinification. Connaissance Vigne Vin 19:241-248
64. Lavigne-Cruège, V (1996) Recherches sur les composés volatils soufrés formés par la levure au cours de la vinification et de l'élevage des vins blancs secs. Thése Doctorat, Université de Bordeaux II
65. Lavigne V, Pons A, Dubourdieu D (2007) Assay of glutathione in must and wines using capillary electrophoresis and laser-induced fluorescence detection-changes in concentration in dry white wines during alcoholic fermentation and aging. J Chromatogr A 1139:130-135
66. Lemperle E, Lay H (1989) Zusammensetzung und Beurteilung der Weine. In: Chemie des Weines, Würdig G, Woller R (ed), Verlag Eugen Ulmer, Stuttgart, Germany, 568-571
67. Leppänen OA, Denslow J, Ronkainen PP (1979) A gas chromatographic method for the accurate determination of low concentrations of volatile sulfur compounds in alcoholic beverages. Inst Brew 85:350-353
68. Leppänen OA, Denslow J, Ronkainen PP (1980) Determination of thiolacetates and some other volatile sulfur compounds in alcoholic beverages. Agric Food Chem 28:359-362
69. Lilly M, Bauer FF, Lambrechts MG, Swiegers JH, Cozzolino D, Pretorius IS (2006) The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates. Yeast 23:641-659
70. Linderholm AL, Findleton CL, Kumar G, Hong Y, Bisson LF (2008) Identification of genes affecting hydrogen sulphide formation in Saccharomyces cerevisiae. Appl Environ Microbiol 74(5):1418-1427
71. Lopez R, Lapena AC, Cacho J, Ferreira V (2007) Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solid-phase microextraction and gas chromatography-pulsed flame photometric detection. J Chromatogr A 1143:8-15
72. Marais J (1994) Sauvignon blanc cultivar aroma-A review. S Afr J Enol Vitic 15:41-45
73. Marchand S, De Revel G, Bertrand A (2000) Approaches to wine aroma: Release of aroma compounds from reactions between cysteine and carbonyl compounds in wine. J Agric Food Chem 48:4890-4895
74. Masneuf I (1996) Recherches sur l'identification génétiques des levures de vinifications. Applications oenologiques. Thèse Doctorat, Université Victor Ségalen Bordeaux II
75. Mateau-Vivaracho L, Cacho J, Ferreira V (2008) Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications. J Chromatogr A 1185:9-18
76. Matsui S, Amaha M (1981) Production of S-methyl thioacetate from methyl mercaptan by brewer's yeast. Agric Biol Chem 45:1341-1349
77. Maujean A (2001) La chimie du soufre dans les moûts et les vins. J Int Sci Vigne Vin 35:171-194
78. Mehdi K, Penninckx MJ (1997) An important role for glutathione and ã-glutamylpeptidase in the supply of growth requirements during nitrogen starvation of the yeast Saccharomyces cerevisiae. Microbiology 143:1885-1889
79. Meilgaard MC (1981) Beer Flavour, Dissertation, Technical University of Denmark, Ann Arbor, Michigan, USA, University Microfilms International
80. Mendes-Ferreira A, Mendes-Faia A, Leao C (2002) Survey of hydrogen sulphide production by wine yeasts. J Food Protection 65:1033-1037
81. Mestres M, Busto O, Guasch J (2000) Analysis of oprganic sulphur compounds in wine aroma. J Chromatogr A 881:569-581
82. Minarik E (1977) Métabolisme et production de composés soufrés par la levure. Bull OIV 50 559:641-648
83. Monk PR (1986) Formation, utilisation and excretion of hydrogen sulphide by wine yeast. Australian and New Zealand Wine Industry Journal 1:10-16
84. Moreira N, Mendes F, Pereira O, Guedes de Pinho P, Hogg T, Vasconcelos I (2002) Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts. Anal Chim Acta 458:157-167
85. Moreira N, Mendes F, Hogg T, Vasconcelos I (2005) Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. Int J Food Microbiol 103:285-294
86. Murat ML, Masneuf I, Darriet P, Lavigne V, Tominaga T, Dubourdieu D (2001) Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine. Am J Enol Vitic 52:136-139
87. Park SK, Boulton RB, Noble AC (2000) Formation of hydrogen sulphide and glutathione during fermentation of white grape must. Am J Enol Vitic 51(2):91-97
88. Park SK, Boulton RB, Noble AC (2000) Automated HPLC analysis of glutathione and other volatile thiols in grape musts and wine using pre-column derivatization with fluorescence detection. Food Chem 69:475-480
89. Penninckx MJ (2000) A short review on the role of glutathione in the response of yeasts to nutritional, environmental, and oxidative stresses. Enzyme Microbial Technol 26:737-742
90. Penninckx MJ (2002) An overview on glutathione in Saccharomyces versus non-conventional yeasts. FEMS Yeast Res 2:295-305
91. Peyrot des Gachons C, Tominaga T, Dubourdieu D (2000) Measuring the aromatic potential of Vitis vinifera L. cv. Sauvignon blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma. J Agric Food Chem 48:3387-3391
92. Peyrot des Gachons C, Tominaga T, Dubourdieu D (2002) Localization of S-cysteine conjugates in the berry: Effect of skin contact on aromatic potential of Vitis vinifera L. cv. Sauvignon Blanc must. Am J Enol Vitic 53, 144-146
93. Peyrot des Gachons C, Tominaga T & Dubourdieu D (2002) Sulfur aroma precursor present in S-glutathione conjugate form: Identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon Blanc. J Agric Food Chem 50:4076-4079
94. Pretorius IS (2000) Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking. Yeast 16:675-729
95. Pripis-Nicolau L, De Revel G, Bertrand A, Lonvaud-Funel A (2003) Étude d'une aminotransférase, enzyme impliquée dans le métabolisme de la méthionine chez Oenococcus oeni. Proceedings 7th Internationl Symposium of Oenology. Bordeaux, France, Lonvaud-Funel A, De Revel G, Darriet P (coordinateurs). Editions Tec & Doc, Lavoisier, Paris, pp 348-351
96. Pripis-Nicolau L, de Revel G, Bertrand A, Maujean A (2000) Formation of flavor compounds by the reaction of amino acids and carbonyl compounds in mild conditions. J Agric Food Chem 48:3761-3766
97. Pripis-Nicolau L, de Revel G, Bertrand A, Lonvaud-Funel A (2004) Methionine catabolism and production of volatile sulphur compounds by Oenococcus oeni. J Appl Microbiol 96:1176-1184
98. Rankine BC (1963) Nature, origin and prevention of hydrogen sulphide aroma. J Sci Food Agric 14:79-91
99. Rankine BC (1968) The importance of yeasts in determining the composition and quality of wines. Vitis 7:22-49
100. Rapp A (1989) Aromastoffe des Weines. Weinwirtschaft Technik 7:17-27
101. Rauhut D (1993) Yeasts-production of sulphur compounds. In: Wine Microbiology and Biochemistry, Chapter 6. Fleet GH (ed) Harwood Academic Publishers, Chur, Switzerland, pp 183-223
102. Rauhut D (1996) Qualitätsmindernde schwefelhaltige Stoffe im Wein.-Vorkommen, Bildung, Beseitigung-, Dissertation Justus-Liebig- Universität Gieâen, Geisenheimer Berichte Band 24, Gesellschaft zur Förderung der Forschungsanstalt Geisenheim (ed).
103. Rauhut D (2003) Impact of volatile sulfur compounds on wine quality. In: Sulfur Transport and Assimilation in Plants. Regulation, Interaction and Signaling. Davidian JC, Grill D, De Kok LJ, Stulen I, Hawkesford M, Schnug E, Rennenberg H (eds) Backhuys Publishers, Leiden, The Netherlands, pp 121-131
104. Rauhut D, Kürbel H (1994) Die Entstehung von H2S aus Netzschwefelrückständen während der Gärung und dessen Einfluss auf die Bildung von böckserverursachenden schwefelhaltigen Metaboliten in Wein. Vitic Enol Sci 49:27-36
105. Rauhut D, Kürbel H, Gromann M (1995) Influences of yeast strain and assimilable nitrogen on the formation of undesirable volatile sulfur compounds during fermentation. Proceedings of the SASEV International Congress 8-10 Nov 1995, Cape Town, South Africa
106. Rauhut D, Kürbel H, Dittrich HH, Grossmann M (1996) Properties and differences of commercial yeast strains with respect to their formation of sulfur compounds. Vitic Enol Sci 51:187-192
107. Rauhut D, Kürbel H, Schneider K, Grossmann M (2000) Influence of nitrogen supply in the grape must on the fermentation capacity and the quality of wine. Proceedings of the XXV International Horticultural Congress (2-7 August 1998, Brussels, Benelux), Part 2, Acta Horticulturae 512, March 2000, pp 93-100
108. Rauhut D, Shefford PG, Roll C, Kürbel H, Pour Nikfardjam M, Loos U, Löhnertz O (2001) Effect of pre-And/or post-fermentation addition of antioxidants like ascorbic acid or glutathione on fermentation, formation of volatile sulphur compounds and other substances causing off-flavours in wine, OIV, XXVI World Wine and Vine Congress (OIV), Adelaide Australia, 11-17
109. Rauhut D, Shefford PG, Roll C, Kürbel H, Löhnertz O (2003) Effect on diverse oenological methods to avoid occurrence of atypical aging and related off-flavours in wine. 7th International Symposium of Oenology, coordinators: Lonvaud-Funel A, de Revel G, Darriet P. Editions Tec & Doc, Lavoisier, Londres, Paris, New York, 376-379
110. Rauhut D, Gawron-Scibek M, Beisert B, Kondizior M, Schwarz R, Kürbel H, Groâmann M, Krieger, S (2004) Der Einfluss von S-haltigen Aminosäuren und Glutathion auf das Wachstum von Oenococcus oeni und die malolaktische Gärung, Weinqualität und biologischer Säureabbau: Zusammenfassung der Berichte des XVIes Entretiens Scientifiques Lallemand, pp 21-23
111. Rauhut D, Beisert B, Berres M, Gawron-Scibek M, Kürbel H (2005) Pulse flame photometric detection: An innovative technique to analyse volatile sulfur compounds in wine and other beverages. In: State of the art in flavour chemistry and biology. Hofmann T, Rothe M, Schieberle P (eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, pp 363-368
112. Rauhut D, Kürbel H, Fischer S, Beisert B (2007) Simultaneous analysis of N-And S-compounds as screening for the identification of off-flavours in wine. In: Recent Highlights in Flavor Chemistry & Biology. Hofmann T, Meyerhof W, Schieberle P (eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, pp 314-317
113. Rauhut D, Schäfer V, Beisert B, Lochbühler BC, Gawron-Scibek M, Krieger-Weber S (2008) Investigations on the ability of Oenococcus oeni to produce volatile sulfphur compounds during malolactic fermentation (MLF) in wine-like media and wine. 31st World congress of vine and wine, 6th General Assembly of the OIV, June 15-20, Verona Italy, P.II.080: 326
114. Ribéreau-Gayon P, Dubourdieu D, Doneche B, Lonvaud A (2000) Handbook of Enology, Volume 1, The Microbiology of Wine and Vinifications. John Wiley & Sons Ltd, Chichester, UK
115. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2000) Handbook of Enology, Volume 2, The Chemistry of Wine Stabilisation and Treatments. John Wiley & Sons Ltd, Chichester, UK
116. Romano P, Suzzi G (1993) Sulfur dioxide and wine microorganisms. In: Wine Microbiology and Biochemistry, Chapter 13. Fleet GH (ed) Harwood Academic Publishers, Chur, Switzerland, pp 373-393
117. Romano P, Suzzi G, Domizio P, Fatichenti F (1997) Secondary products formation as a tool for discriminating non-Saccharomyces wine strains. Antonie van Leeuwenhoek 71:239-242
118. Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains in wine flavour. Int J Food Microbiol 86:169-180
119. Sarrazin E, Shinkaruk S, Tominaga T, Benneteau B, Frédot E, Dubourdieu D (2007) Odourous impact of volatile thiols on the aroma of young botrytized sweet wines: Identification an quantification of new sulfanyl alcohols. J Agric Food Chem 55:1437-1444
120. Singelton VL (1987) Oxygen with phenols and related reactions im must, wines and model systems: Observation and practical implications. Am J Enol Vitic 38, 69-77
121. Schneider R, Charrier F, Razungles A, Baumes (2006) Evidence for an alternative biogenetic pathway leading 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines. Anal Chim Acta 563:58-64
122. Schütz M, Kunkee E (1977) Formation of hydrogen sulfide from elemental sulfur during fermentation by wine yeast. Am J Enol Vitic 28:137-144
123. Segurel MA, Razungles AJ, Riou C, Salles M, Baumes R (2004) Contributions of dimethyl sulphide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties. J Agric Food Chem 52:7084-7093
124. Sourabié AM, Spinnler H-E, Bonnarme P Saint-Eve A, Landaud S (2008) Identification of a powerful aroma compound in Munster and Camembert cheeses: Ethyl 3-Mercaptopropionate. J Agric Food Chem 56:4674-4680
125. Suomalainen H, Lehtonen M (1979) The production of aroma compounds by yeast. J Inst Brewing 85:149-156
126. Surdin-Kerjan Y (2003) Foreword (I): Sulfur metabolism. In: Sulfur Transport and Assimilation in Plants. Regulation, Interaction and Signaling.
127. Davidian JC, Grill D, De Kok LJ, Stulen I, Hawkesford MJ, Schnug E, Rennenberg H (eds) Backhuys Publishers, Leiden, The Netherlands, pp xiii-xviii Suzzi G, Romano P, Zambonelli C (1985) Saccharomyces strain selection in minimizing SO2 requirement during vinification. Am J Enol Vitic 36:199-202
128. Spiropoulos A, Bisson LF (2000) MET17 and hydrogen sulphide formation in Saccharomyces cerevisiae. Appl Environ Microbiol 66:4421-4426
129. Spiropoulos A, Tanaka J, Flerianos I, Bisson LF (2000) Characterization of hydrogen sulphide formation in commercial and natural wine isolates of Saccharomyces. Am J Enol Vitic 51:233-248
130. Swiegers JH Cordente AG, Willmott RL, King ES, Capone DL, Francis IL, Pretorius IS (2000) Development of flavour-enhancing wine yeast. Proceedings Thirteenth Australian Wine Industry Technical Conference, Blair R, Williams P, Pretorius S (eds), Glen Osmond SA, Australia, pp 184-188
131. Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS (2005) Yeast and bacteria modulation of wine aroma and flavour. Aus J Grape Wine Res 11:139-173
132. Swiegers JH, Capone DL, Pardon KH, Elsey GM, Sefton MA, Francis IL, Pretorius IS (2006). Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. Yeast 24:561-574
133. Tanner H (1969) Der Weinböckser, Entstehung und Beseitigung. Zeitschrift für Obst-und Weinbau, 78 Jg., 105:252-258
134. Thibon C, Shinkaruk S, Tominaga T, Bennetau B, Dubourdieu D (2008) Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry. J Chromatogr A 1183:150-157
135. Thomas CS, Gubler WD, Silacci MW, Miller R (1993) Changes in elemental sulfur residues on Pinot noir and Cabernet Sauvignon grape berries during the growing season. Am J Enol Vitic 44:205-210
136. Thomas CS, Boulton RB, Silacci MW, Gubler WD (1993) The effect of elemental sulfur, yeast strain, and fermentation medium on hydrogen sulfide production during fermentation. Am J Enol Vitic 44:211-216
137. Thomas CS, Boulton RB, Gubler WD, Silacci MW, Cole J, Miller R (1993) The relationship between elemental sulfur residues and H2S formation during fermentation. Abstracts of the papers presented at the 44th Annual Meeting of the American Society for Enology and Viticulture in Sacramento, California, June 1993, Am J Enol Vitic 44:341
138. Thomas D, Surdin-Kerjan Y (1997) Metabolism of sulphur amino acids in Saccharomyces cerevisiae. Microbiol Mol Biol Rev 61(4):503-532
139. Tominaga T, Dubourdieu D (2006) A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties. J Agric Food Chem 54:29-33
140. Tominaga T, Masneuf I, Dubourdieu D (1995) A S-cysteine conjugate, precursor of aroma of white Sauvignon. J Int des Sciences de la Vigne et du Vin 29:227-232
141. Tominaga T, Murat ML, Dubourdieu D (1998) Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. cv. Sauvignon blanc. J Agric Food Chem 46:1044-1048
142. Tominaga T, Blanchard L, Darriet P, Dubourdieu D (2000) A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera varieties. J Agric Food Chem 48:1799-1802
143. Tominaga T, Baltenweck Guyot R, Peyrot des Gachons C, Dubourdieu D (2000). Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties. Am J Enol Vitic 51:178-181
144. Tominaga T, Guimberteau G, Dubourdieu D (2003) Role of certain volatile thiols in the bouquet of aged Champagne wines. J Agric Food Chem 51:1016-1020
145. Tominaga T, Masneuf I, Dubourdieu D (2004) Powerful aromatic volatile thiols in wines made from several Vitis vinifera grape varieties and their releasing mechanism. ACS Symposium Series 871:314-337
146. Tokuyama T, Kuraishi H, Aida K, Uemura T (1973) Hydrogen sulfide evolution due to a pantothenic acid deficiency in the yeast requiring this vitamin, with special reference to the effect of adenosine triphosphate on yeast cysteine desulfhydrase. J Gen Appl Microbiol 19:439-466
147. Vallet A, Lucas P, Lonvaud-Funel A, de Revel G (2007) KMBA, A central metabolite of sulphur volatile compounds synthesis from methionine catabolism of Oenococcus oeni. Recent highlights in flavor chemistry & biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, pp 407-411
148. Vermeulen C, Gijs L, Collin S (2005) Sensorial contribution and formation pathways of thiols in foods: A review. Food Rev Int 21:69-137
149. Vos PJA (1981) Assimilierbarer Stickstoff, ein Faktor, der die Weinqualität beeinfluât. In: 6. Internationales Önologisches Symposium., 28-30 April 1981, Mainz, Lemperle E, Frank J (eds), Eigenverlag der Internationalen Interessengemeinschaft für moderne Kellertechnik und Betriebsführung: Breisach, pp 163-180
150. Vos PJA, Gray RS (1979) The origin and control of hydrogen sulfide during fermentation of grape must. Am J Enol Vitic 30:187-197
151. Wainright T (1970) Hydrogen sulphide production by yeast under conditions of methionine, pantothenate or vitamin B6 deficiency. J Gen Microbiol 61:107-119
152. Wakabayashi H (2004) Enzyme-catalyzed transformations of sulfur-containing flavor precursors, Dissertation, Technische Universität München
153. Walker MD, Simpson WJ (1993) Production of volatile sulphur compounds by ale and lager brewing strains of Saccharomyces cerevisiae. Lett Appl Microbiol 16:40-43
154. Wang XD, Bohlscheid JC, Edwards CG (2003) Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid. J Appl Microbiol 94:349-359
155. Wenzel K, Dittrich HH (1978) Zur Beeinflussung der Schwefelwasserstoff- Bildung der Hefe durch Trub, Stickstoffgehalt, molekularen Schwefel und Kupfer bei der Vergärung von Traubenmost. Wein-Wissenschaft 33:200-213
156. Wenzel K, Dittrich HH, Seyffardt HP Bohnert J (1980) Schwefelrü ckstände auf Trauben und im Most und ihr Einflub auf die H2S-Bildung. Wein-Wissenschaft 35:414-420
157. Werkhoff P, Bretschneider W, Emberger R, Güntert M, Hopp R, Köpsel M (1991) Recent developments in the sulfur flavour chemistry of yeast extracts. Chemie Mikrobiologie Technologie der Lebensmittel 13:30-57
158. Wucherpfennig K (1984) Die schweflige Säure im Wein-önologische und toxikologische Aspekte. Deutsches Weinbau-Jahrbuch 1984, Götz B, Madel W, (eds) Waldkircher Verlagsgesellschaft mbH, Waldkirch, Germany, pp 213-241
159. Würdig G (1985) Levures produisant du SO2. Bulletin de l'Office International du Vin 582-589, 652-653
160. Wüst M (2003) Zur Biochemie des sortentypischen Aromas. Wein-Qualität entscheidet sich in Nanogramm. Chemie unserer Zeit, Nr. 1,