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J Ind Microbiol Biotechnol (2011) 38:423429 DOI 10.1007/s10295-010-0786-6
ORIGINAL PAPER
Occurrence of hydrogen sulde in wine and in fermentation: inuence of yeast strain and supplementationof yeast available nitrogen
Maurizio Ugliano Radka Kolouchova
Paul A. Henschke
Received: 5 May 2010 / Accepted: 9 July 2010 / Published online: 29 July 2010 Society for Industrial Microbiology 2010
Abstract Hydrogen sulde (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 sulde (H2S)
during fermentation has been extensively studied, it is the nal H2S content of wine that is actually linked to potential off-odors. Nevertheless, factors determining nal H2S
content of wine have received little attention, and it is commonly assumed that high H2S-forming fermentations will result in high nal 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 H2S 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 ve wine yeasts. H2S content of the nished wine was affected by yeast strain, YAN, and fermentation vigor. However, we did not observe a correlation between concentration of H2S
in the nished wines and H2S produced during fermentation, with low-forming fermentations often having relatively high
nal H2S and vice versa. Management of H2S in wine through nitrogen supplementation requires knowledge of initial YAN and yeast H2S characteristics.
Keywords Hydrogen sulde S. cerevisiae Nitrogen
Vitamins Fermentation
Introduction
Off-avors due to volatile compounds derived from yeast metabolism during alcoholic fermentation are of major concern in the production of quality fermented beverages, such as beer, cider, and wine. Hydrogen sulde (H2S) is an important contributor to the so-called reductive off-avor present...