Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomyces cerevisiae Wine Strains

Hydrogen sulfide (H2S) is the main volatile sulfur compound produced by Saccharomyces cerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H2S production and winemakers and researchers require an easy quantitative tool to quant...

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Veröffentlicht in:	Fermentation (Basel) 2021-12, Vol.7 (4), p.213
Hauptverfasser:	De Guidi, Irene, Farines, Vincent, Legras, Jean-Luc, Blondin, Bruno
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Biosynthesis Carbon dioxide Enzymes Fermentation Fluorescent indicators Glucose Hydrogen Hydrogen sulfide Kinases Metabolism Metabolites Mutation Nitrogen Saccharomyces cerevisiae Sulfur Sulfur compounds Sulfur dioxide Volatility Wine Yeast Zinc
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