Pubblicazioni

Autori:

Ugliano, Maurizio; Kolouchova, Radka; Henschke, Paul

Titolo:

Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen

Anno:

2011

Tipologia prodotto:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Lingua:

Inglese

Formato:

Elettronico

Referee:

Sì

Nome rivista:

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

ISSN Rivista:

1367-5435

N° Volume:

38

Numero o Fascicolo:

3

Intervallo pagine:

423-429

Parole chiave:

diammonium phosphate; hydrogen sulfide; nitrogen; phosphate; unclassified drug; ammonium phosphate, article; concentration (parameters); controlled study; fermentation; flavor; fruit juice; fungal strain; nonhuman; odor; reduction; Saccharomyces cerevisiae; wine; food control; metabolism; microbiology, Saccharomyces cerevisiae, Fermentation; Food Microbiology; Hydrogen Sulfide; Nitrogen; Odors; Phosphates; Saccharomyces cerevisiae; Wine; Fermentation; Hydrogen sulfide; Nitrogen; S. cerevisiae; Vitamins

Breve descrizione dei contenuti:

Hydrogen sulfide (H2S) is a powerful aroma compound largely produced by yeast during fermentation. Its occurrence in wines and other fermented beverages has been associated with off-odors described as rotten egg and/or sewage. While the formation of hydrogen sulfide (H2S) during fermentation has been extensively studied, it is the final H2S content of wine that is actually linked to potential off-odors. Nevertheless, factors determining final H2S content of wine have received little attention, and it is commonly assumed that high H2S-forming fermentations will result in high final concentrations of H2S. However, a clear relationship has never been established. In this report, we investigated the contribution of yeast strain and nitrogen addition to H 2S formation during fermentation and its consequent occurrence the resulting wines. Five commercial Saccharomyces cerevisiae wine yeast strains were used to ferment a Chardonnay juice containing 110 mg/l of YAN (yeast assimilable nitrogen), supplemented with di-ammonium phosphate (DAP) to increase YAN concentration to moderate (260 mg/l) and high (410 mg/l) levels. In contrast to the widely reported decrease in H2S production in response to DAP addition, a non-linear relationship was found such that moderate DAP supplementation resulted in a remarkable increase in H2S formation by each of the five wine yeasts. H2S content of the finished wine was affected by yeast strain, YAN, and fermentation vigor. However, we did not observe a correlation between concentration of H 2S in the finished wines and H2S produced during fermentation, with low-forming fermentations often having relatively high final H2S and vice versa. Management of H2S in wine through nitrogen supplementation requires knowledge of initial YAN and yeast H 2S characteristics. © Society for Industrial Microbiology 2010.

Pagina Web:

http://www.scopus.com/inward/record.url?eid=2-s2.0-79955762029&partnerID=40&md5=51ba49d121fb54608d449b4e3c655ba3

Id prodotto:

88866

Handle IRIS:

11562/929324

ultima modifica:

1 dicembre 2022

Citazione bibliografica:

Ugliano, Maurizio; Kolouchova, Radka; Henschke, Paul, Occurrence of hydrogen sulfide in wine and in fermentation: Influence of yeast strain and supplementation of yeast available nitrogen «JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY» , vol. 38 , n. 3 , 2011 , pp. 423-429

Consulta la scheda completa presente nel repository istituzionale della Ricerca di Ateneo