Determination of Volatile Sulfur Compounds: I. Hydrogen Sulfide

Brewer’s Yeast

“…Brenner, Owades, and Golyzniak (1953) showed that even though 5 ppm HzS modified beer flavor, more than 100 ppm was necessary before the unpleasant odor of H2S was detectable in the beer. The taste threshold values of many of these compounds are low.…”

In situ high throughput method for H2S detection during micro-scale wine fermentation

“…Qualitative methods include the use of bismuth sulfite agar plates (Giudici and Kunkee, 1994) or lead acetate strips (Giudici and Kunkee, 1994). Quantitative methods involve capture of released H 2 S in a cadmium or zinc trap (Cd(OH) 2 , ZnO) and subsequent quantification with the methylene blue colourimetric reaction (Acree et al, 1971;Brenner et al, 1954;Jiranek et al, 1995;Lopez del Castillo Lozano et al, 2007), or more recently, capture and quantification in lead acetate detection tubes (Park, 2008). However the development of specialised microorganisms requires a high throughput detection method, applicable to screening of large microbial strain collections.…”

Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation

“…In order to better understand the factors affecting formation and accumulation of H 2 S and develop effective strategies to control its formation during fermentation, it is essential to have rapid and reliable methods to investigate production of these compounds by specific yeast strains under different fermentation conditions. Typically, production of H 2 S during fermentation is investigated by means of methods based on collection of the analytes in selective traps, followed by quantification by colorimetric reaction [13,14]. In most cases, a method based on Cd(OH) 2 traps in conjunction with methylene blue colorimetric reaction has been used [3,4,13,15].…”