Usage and Formation of Sulphur Compounds

Rauhut, Doris

doi:10.1007/978-3-319-60021-5_11

Cited by 29 publications

(35 citation statements)

References 152 publications

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“…The range of flavour compounds produced by different yeasts is well documented (Castor, 1954;Suomalainen & Lehtonen, 1979;Soles et al, 1982;Nykänen, 1986;Rauhut, 1993;Romano & Suzzi, 1993a;Lambrechts & Pretorius, 2000;Rojas et al, 2003;Romano et al, 2003;Moreira et al, 2005;. The metabolic products resulting from non-Saccharomyces growth include glycerol, acetaldehyde, acetic acid, succinic acid, higher alcohols and fatty acid esters (Fleet et al, 1984;Bisson & Kunkee, 1991;Jackson, 1994;Boulton et al, 1996;Lonvaud-Funel, 1996;Heard, 1999;Zohre & Erten, 2002;Clemente-Jimenez et al, 2004).…”

Section: The Role and Use Of Non-saccharomyces Yeasts In Wine Productionmentioning

confidence: 99%

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

160

161

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The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.

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Section: The Role and Use Of Non-saccharomyces Yeasts In Wine Productionmentioning

confidence: 99%

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

160

161

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“…Fermentative sulfur compounds such as thiols and thioacetates can enter into similar reactions [26,29] to those described previously for varietal thiols. Methyl or ethyl thioacetate can hydrolyze over time [30] to release more potent thiols.…”

Section: Fermentative Sulfur Aroma Compoundsmentioning

confidence: 65%

“…These compounds typically have a negative impact on wine aroma and are often linked to H 2 S production by yeast. Yeast may utilize a variety of grape-derived sources of sulfur (organic or inorganic, including sulfur fungicides, GSH and SO 2 , but primarily SO 4 2-) to produce H 2 S for incorporation into sulfur-containing amino acids [26]. Fermentation conditions, nutrients, and yeast strain can therefore have a large impact on the biosynthesis of these sulfur compounds (Chapter 22.4), with suboptimal conditions leading to greater production.…”

Section: Fermentative Sulfur Aroma Compoundsmentioning

confidence: 99%

“…At low levels, relatively more abundant compounds such as H 2 S and DMS may contribute positively to wine aroma; H 2 S forms part of a young wine's fermentation bouquet whereas DMS has been shown to increase perceived fruitiness of wines, up to around 100 μg/L [4,26,27]. When concentrations of fermentative sulfur compounds in wine are excessive (i.e., OAV >1), especially where they occur in combination, it leads to perceptions that the wine is "reduced," due to the "reductive" aromas associated with rotten egg, putrefaction (sewage), onion, garlic, and cooked/canned vegetables from compounds containing reduced forms of sulfur (i.e., -1 or -2 oxidation states, Table 10.1).…”

Section: Fermentative Sulfur Aroma Compoundsmentioning

confidence: 99%

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Thiols and Related Sulfur Compounds

Waterhouse

Sacks

Jeffery³

2016

Understanding Wine Chemistry

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“…Yeasts may influence taste, flavor and after taste sensations (Rauhut et al, 1996;Rauhut, 2009;Schuller et al, 2012). The yeast flora of a production site (terroir?)…”

Section: Terroir: Winemaking Processesmentioning

confidence: 99%

Terroir - Myth and/or Reality - Outstanding Marketing Idea? A Review

Schaller

2017

Not Bot Horti Agrobo

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In former times the term terroir was connotated negatively. "Le goût du terroir" concerned wines, which could not be sold outside a region, because of quality defects. Later, "terroir products" included agricultural goods produced in specific areas. French scientists developed during the last 3 decennials a scientific base for the system "terroir". All agricultural production systems adhere to a "unité terroir de base (UTB)". An interaction with viticulture, changes it to a "unité terroir viticole (UTV)". An UTV together with a farm or an AOC creates an identifiable typicity of wines. Other groups of scientists in esp. in Germany tried to find out the influences of meso-and microclima on quality parameters of grapevines as well as soil, nutrients, water and soil heat budget. Mesoclimatic, geomorphological, and soil parameters can explain approximately 60-70% of the yield formation as well as the sugar accumulation in berries. The unexplained variability adheres to human skills, soil management, harvesting techniques etc. Following the production chain from bunches to wine increasing interventions occur: juice extraction systems, spontaneous or controlled fermentation with defined yeast strains. Temperature control, filtration systems will exert an influence on the final wine quality. In contrast to the limited intervention during production of grapes, wine making exceed by far the first mentioned and terroir turns to a "quantité negligeable" in the final wine. Nonetheless, on the consumers' side terroir is still in discussion. Producers have to respect these movements and have to develop strategies how to incorporate those ideas in their production schemes and their marketing activities.

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Usage and Formation of Sulphur Compounds

Cited by 29 publications

References 152 publications

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Thiols and Related Sulfur Compounds

Terroir - Myth and/or Reality - Outstanding Marketing Idea? A Review

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