How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

Abstract

Beyond the production of positive aromas during alcoholic fermentation, S. cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine quality, including a wide range of volatile sulfur compounds (VSCs). The formation of these VSCs during wine fermentation is strongly variable and depends on biological and environmental factors. First, the comparison of the VSCs profile of 22 S. cerevisiae strains provided a comprehensive overview of the intra-species diversity in VSCs production: according to their genetic background, strains synthetized from 1 to 6 different sulfur molecules, in a 1 to 30-fold concentration range. The impact of fermentation parameters on VSCs production was then investigated. We identified yeast assimilable nitrogen, cysteine, methionine and pantothenic acid contents –but not SO2 content- as the main factors modulating VSCs production. In particular, ethylthioacetate and all the VSCs deriving from methionine catabolism displayed a maximal production at yeast assimilable nitrogen concentrations around 250 mg/L; pantothenic acid had a positive impact on compounds deriving from methionine catabolism through the Ehrlich pathway but a negative one on the production of thioesters. Overall, these results highlight those factors to be taken into account to modulate the formation of negative VSCs and limit their content in wines.

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

“…Concentrations of these two compounds were strikingly higher in Zp, but we did not find any study about volatile sulfur-containing compounds metabolism, either with Zygosaccharomyces spp. or Brettanomyces spp., despite extensive research with S. cerevisiae and other non-conventional yeasts [60,61] To the best of our knowledge, this was the first study ever to consider the presence of terpenes, norisoprenoids, and sulfurcontaining compounds in kombucha, even though these molecules and their precursors were already described in tea [56].…”

New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging

“…The determination of light VSCs and the calibration procedure (EtSH, DMS, DES, SMTA, DMDS, ETA and DEDS) were carried out as previously described [10]. Briefly, 25 µL of internal standard (TP) was added to 7 mL of synthetic wine or standard solutions in a 15 mL screw cap headspace vial.…”

Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast

“…The VSCs in Chardonnay wines are usually derived from either grape or fermentation process. Grape‐derived VSCs, including 3‐mercaptohexan‐1‐ol (3MH), 3‐mercaptohexyl acetate (3MHA), and 4‐mercapto‐4‐methylpentan‐2‐one (4MMP) are often described as grape fruit, citrus zest, and passion fruit like (Hallinan et al., 1999; Jimenez‐Lorenzo et al., 2021). They are stored in grape berries mainly as glycosidically bound precursors, and can be cleaved by β‐glucosidase and contribute to an unique tropical fruit‐like aroma (Tominaga et al., 2000).…”

“…Besides H 2 S, over 27 VSCs has been reported in wine, but their biosynthesis pathways are not well characterized yet (Slaghenaufi et al., 2017). It was expected that sulfur‐containing amino acid could significantly affect the production of volatile sulfide in wine, such as ethylthio acetate, S‐methylthio acetate, and 2‐mercaptoethanol (Jimenez‐Lorenzo et al., 2021). Some other nitrogen‐containing organic compounds could also affect the VSCs in wine.…”