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On the metabolism of sulphate and sulphite during the fermentation of grape must by Saccharomyces cerevisiae

On the metabolism of sulphate and sulphite during the fermentation of grape must by Saccharomyces... 203 93 93 3 3 R. Eschenbruch F. J. Haasbroek Johanna F. de Villiers Oenological and Viticultural Research Institute Stellenbosch South Africa Fruit and Food Technology Research Institute Stellenbosch South Africa Summary 1. Using labelled sulphate ( 35 S) and sulphite ( 35 S) it is demonstrated that one normal ( WE I ) and two so-called SO 2 -forming ( 729 and Mumm ) strains of Saccharomyces cerevisiae form H 2 S from both sulphate and sulphite during fermentation of grape must. 2. Addition of methionine and cysteine almost completely suppresses sulphite und sulphide formation from sulphate by all three strains. The formation of sulphide from sulphite, however, is not influenced by these amino acids. 3. Addition of sulphite to the must prior to fermentation causes formation of sulphate by all three strains. The simultaneous addition of methionine and cysteine doubles sulphate formation by WE I but increases that of the SO 2 -forming strains by a factor of 4 to 5. 4. The formation of SO 2 from sulphate by WE I ist almost completely suppressed by the addition of sulphite to the must, while that by the SO 2 -forming strains is not influenced at all. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Archives of Microbiology Springer Journals

On the metabolism of sulphate and sulphite during the fermentation of grape must by Saccharomyces cerevisiae

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References (30)

Publisher
Springer Journals
Copyright
Copyright © 1973 by Springer-Verlag
Subject
Life Sciences; Biotechnology; Biochemistry, general; Cell Biology; Ecology; Microbial Ecology; Microbiology
ISSN
0302-8933
eISSN
1432-072X
DOI
10.1007/BF00412025
Publisher site
See Article on Publisher Site

Abstract

203 93 93 3 3 R. Eschenbruch F. J. Haasbroek Johanna F. de Villiers Oenological and Viticultural Research Institute Stellenbosch South Africa Fruit and Food Technology Research Institute Stellenbosch South Africa Summary 1. Using labelled sulphate ( 35 S) and sulphite ( 35 S) it is demonstrated that one normal ( WE I ) and two so-called SO 2 -forming ( 729 and Mumm ) strains of Saccharomyces cerevisiae form H 2 S from both sulphate and sulphite during fermentation of grape must. 2. Addition of methionine and cysteine almost completely suppresses sulphite und sulphide formation from sulphate by all three strains. The formation of sulphide from sulphite, however, is not influenced by these amino acids. 3. Addition of sulphite to the must prior to fermentation causes formation of sulphate by all three strains. The simultaneous addition of methionine and cysteine doubles sulphate formation by WE I but increases that of the SO 2 -forming strains by a factor of 4 to 5. 4. The formation of SO 2 from sulphate by WE I ist almost completely suppressed by the addition of sulphite to the must, while that by the SO 2 -forming strains is not influenced at all.

Journal

Archives of Microbiology – Springer Journals

Published: Sep 1, 1973

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