The formation of dimethyl sulphide during fermentation using a wine yeast

Mora, Stephen J. de; Eschenbruch, R.; Knowles, Sophie; Spedding, D.J.

doi:10.1016/s0740-0020(86)80022-3

Cited by 63 publications

(38 citation statements)

References 12 publications

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“…1997; Swiegers and Pretorius 2005). Different reports suggest that some sulfur compounds could contribute positively to the flavor of some aromatic wines or could even be “odor enhancers” (de Mora et al . 1986; Goniak and Noble 1987; Mestres et al .…”

Section: Introductionmentioning

confidence: 99%

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Comparison of New and Existing Threshold Methods for Evaluating Sulfur Compounds in Different Base Wines

Cliff¹,

Bansal

Stanich

et al. 2011

Journal of Sensory Studies

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This research determined the aroma threshold of three sulfur compounds by novel (R‐index) and standard ASTM International methodologies. Thresholds for dimethyl disulfide (DMDS), dimethyl sulfide (DMS) and ethyl thioacetate (EtSOAc) were determined in a “model” wine, a “neutral” white wine (Sauvignon blanc) and a “fruity” white wine (Gewurztraminer) by 24 untrained panelists. Panelists were presented with two replicates for the ASTM methods and four replicates for the R‐index method. The group threshold, for each compound, was calculated by ASTM E679, ASTM E1432 and R‐index methods. The range of aroma thresholds obtained for DMDS, DMS and EtSOAc in different bases were 7.5–151.0, 9.4–651.0 and 8.5–95.9 µg/L, respectively. The thresholds were influenced significantly by wine type and the method of evaluation. In general, the thresholds obtained using the R‐index method were higher yet significantly corrrelated with the thresholds obtained by ASTM methods (r = 0.9899, R‐index and ASTM E1432; r = 0.9848, R‐index and ASTM E679). The thresholds in the neutral wines were observed to be lower as compared with those in the aromatic wines. This research was successful in determining sulfur thresholds for possible use in quality control and research by the wine industry and in understanding the relationship among thresholds reported by different methods. PRACTICAL APPLICATIONS This research evaluated the aroma thresholds for sulfur compounds in wines by different methods. The new method, R‐index, was significantly correlated with the standard methodologies (ASTM International) and could be used to save time and money.

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Section: Introductionmentioning

confidence: 99%

“…2004). The concentration of DMS in bottled wine increases with increased storage time and temperature (de Mora et al . 1986).…”

Section: Introductionmentioning

confidence: 99%

Comparison of New and Existing Threshold Methods for Evaluating Sulfur Compounds in Different Base Wines

Cliff¹,

Bansal

Stanich

et al. 2011

Journal of Sensory Studies

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“…It is highly desirable, therefore, to have yeast strains available for wine production that will not produce and release H 2 S. Lowering the amount of H 2 S produced could be achieved by supplementation of grape juice with one or more organic sources of sulfur: methionine, cysteine, glutathione, or the intermediate homocysteine, as transsulfuration pathways exist, thereby negating the need for sulfate reduction (7,34). However, these sulfur-containing compounds can be metabolized to other volatile sulfur compounds by Saccharomyces and other yeasts and bacteria present in fermenting juice (8), producing characters (feces or rotten seafood) as objectionable as or more objectionable than that of H 2 S (rotten egg).…”

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confidence: 99%

MET17and Hydrogen Sulfide Formation inSaccharomyces cerevisiae

Spiropoulos

Bisson

2000

Appl Environ Microbiol

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Commercial isolates of Saccharomyces cerevisiae differ in the production of hydrogen sulfide (H 2 S) during fermentation, which has been attributed to variation in the ability to incorporate reduced sulfur into organic compounds. We transformed two commercial strains (UCD522 and UCD713) with a plasmid overexpressing the MET17 gene, which encodes the bifunctional O-acetylserine/O-acetylhomoserine sulfhydrylase (OAS/OAH SHLase), to test the hypothesis that the level of activity of this enzyme limits reduced sulfur incorporation, leading to H 2 S release. Overexpression of MET17 resulted in a 10-to 70-fold increase in OAS/OAH SHLase activity in UCD522 but had no impact on the level of H 2 S produced. In contrast, OAS/OAH SHLase activity was not as highly expressed in transformants of UCD713 (0.5-to 10-fold) but resulted in greatly reduced H 2 S formation. Overexpression of OAS/OAH SHLase activity was greater in UCD713 when grown under lownitrogen conditions, but the impact on reduction of H 2 S was greater under high-nitrogen conditions. Thus, there was not a good correlation between the level of enzyme activity and H 2 S production. We measured cellular levels of cysteine to determine the impact of overexpression of OAS/OAH SHLase activity on sulfur incorporation. While Met17p activity was not correlated with increased cysteine production, conditions that led to elevated cytoplasmic levels of cysteine also reduced H 2 S formation. Our data do not support the simple hypothesis that variation in OAS/OAH SHLase activity is correlated with H 2 S production and release.

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“…This was consistently observed in the accelerated aging study as well as under typical conditions of bottle storage. Formation of DMS during wine ageing has been linked to degradation of the precursor S-methylmethionine (14), although enhanced formation of DMS during ageing has also been observed in conjuction with higher levels of cysteine (15). Although we did not measure the concentration of specific DMS precursors, analysis of residual free amino nitrogen (FAN) indicated that wines from fermentation supplemented with DAP to achieve either 250 mg/L or 400 mg/L YAN had respectively 17±2 mg/L and 34±3 mg/L of FAN more than wines from non supplemented fermentations.…”

Section: Analytical Proceduresmentioning

confidence: 99%