Sulfite concentration and the occurrence of headache in young adults: a prospective study

Silva, Miguel; Gama, Jorge; Pinto, Nuno; Pivi, Glaucia Akiko Kamikado; Brancal, Hugo; Carvalho, Lina; Loureiro, V.; Patto, Maria Da Assunção Vaz

doi:10.1038/s41430-019-0420-2

Cited by 13 publications

(5 citation statements)

References 24 publications

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“…Moreover, to attain 11 to 12 % ethanol in sparkling wines, the ethanol concentration of base wines must contain more than 10 % ethanol, which -as seen in this study -interacts with sulfur dioxide, thus increasing the risk of problems in the second fermentation. Therefore, sulphites may literally be responsible for headaches in consumers (Silva et al, 2019), but their high concentrations in the production of sparkling wines can also be the cause of "headaches" for winemakers.…”

Section: Discussionmentioning

confidence: 99%

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

et al. 2021

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Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However, few studies focus on sulphites, which are often added to base wines to prevent malolactic fermentation, microbiological instability, and wine oxidation. This study aimed to evaluate the joint effect of ethanol and sulfur dioxide on yeasts during the second fermentation. For this purpose, yeasts (Saccharomyces cerevisiae EC1118) were subjected to ethanol, sulfur dioxide and ethanol/sulfur dioxide at the beginning of fermentation, and their vitality and viability, as well as the accumulation of intracellular reactive oxygen species and intracellular pH, were evaluated by flow cytometry. Furthermore, the expression of genes involved in sulfur transport and metabolism was determined. The results showed high mortality, ROS accumulation and intracellular pH reduction in fermentations with both ethanol and sulfur dioxide. The negative effect of ethanol, sulfur dioxide and ethanol/sulfur dioxide on yeasts was found to be dose-dependent and high in those commonly found in some base wines. Cells treated with ethanol/sulfur dioxide showed over-expression of genes involved in sulphite transport (SUL1 and SUL2), efflux pump (SSU1 and FZF1) and metabolism of sulfur amino acids (MET14). Altogether, our data indicate that ethanol and sulfur dioxide have a synergistic effect on yeasts, which may be the root cause of the problems encountered at the beginning of the second fermentation of sparkling wines, and should thus be seriously taken into consideration by winemakers.

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Section: Discussionmentioning

confidence: 99%

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

et al. 2021

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“…Of interest, sulfite, a thiamine antagonist, has been recognized as a potential dietary trigger for headache attacks. 4 Magnesium, recommended as a migraine prophylactic, is required for enzymatic thiamine binding. 2 The hypothesis that the episodic manifestations of migraine are correlated with metabolic demands or failings is plausible.…”

Section: G U E S T E D I T O R I a L B1 And/or B2? That Is The Questionmentioning

confidence: 99%

“…Likewise, riboflavin is not produced by animals, and is required for protein, fat, and carbohydrate metabolism. Of interest, sulfite, a thiamine antagonist, has been recognized as a potential dietary trigger for headache attacks 4 . Magnesium, recommended as a migraine prophylactic, is required for enzymatic thiamine binding 2 .…”

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confidence: 99%

B1 and/or B2? That is the question

Davenport

Pringsheim

2022

Headache

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“…However, there is currently a tendency for consumers to demand more natural products with a minimum content of additives. SO 2 can cause negative health effects, especially in sensitive or asthmatic people, including headaches, respiratory tract irritation or abdominal pain and diarrhea [3,4]. For this reason, legislation has evolved over the last few years, reducing the concentrations of SO 2 allowed in wines.…”

Section: Introductionmentioning

confidence: 99%

Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

et al. 2022

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One of the alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonize the medium preventing the proliferation of undesirable microorganisms. In this work, the bioprotective effect of a mixed inoculum formed by Torulaspora delbrueckii/Lachancea thermotolerans during fermentation was evaluated. For this purpose, fermentations were carried out using this mixed inoculum and the populations of yeasts, lactic bacteria and acetic bacteria, and the physical–chemical parameters of the wines obtained were studied. The results were compared with those obtained in spontaneous fermentation with and without SO2. The different fermentation strategies caused a differentiation in the yeast species present during fermentation. Regarding populations of lactic acid bacteria, results showed that the effect of the addition of the mixed inoculum was comparable to that exerted by SO2. On the other hand, due to the high sensitivity of acetic acid bacteria to SO2, the sulfite vinifications showed a lower population of acetic acid bacteria in the early stages of fermentation, followed by the vinifications with the mixed inoculum.

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Sulfite concentration and the occurrence of headache in young adults: a prospective study

Cited by 13 publications

References 24 publications

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines

B1 and/or B2? That is the question

Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

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