The formation of dimethyl sulphide during fermentation using a wine yeast
1986; Elsevier BV; Volume: 3; Issue: 1 Linguagem: Inglês
10.1016/s0740-0020(86)80022-3
ISSN1095-9998
AutoresS. J. de Mora, R. Eschenbruch, Sophie Knowles, D.J. Spedding,
Tópico(s)Polyamine Metabolism and Applications
ResumoThe evolution of sulphur gases, especially dimethyl Sulphide (DMS), was investigated during wine production. Fermentations were carried out in a mineral medium inoculated with Saccharomyces cerevisiae R92 and supplemented with a range of sulphur compounds. No volatile sulphur components were emitted following sulphate or sulphite additions. Methionine or cysteine supplements led to the evolution of methyl mercaptan and dimethyl sulphide. The cysteine to DMS pathway was confirmed using S—35 radiolabelled cysteine. In all cases, the volatile components were generated from yeast slurries after racking. The mechanism responsible may involve the autolysis of yeast.
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