Abstract
The influence of vitamin and cysteine supplementation on sulphite and sulphide formation, as well as on ATP sulfurylase activity, by two low-and two high-sulphite forming wine yeasts is examined using a defined synthetic fermentation substrate. The lowsulphite formers produce more sulphite in media lacking vitamins, whereas the high-sulphite formers produce less. One high-sulphite former has elevated ATP sulfurylase activity, but the other has activity similar to a low-sulphite forming strain. Only traces of sulphide are formed when the high-sulphite formers are grown with sulphate as the sulphur source, but considereable amounts are produced when cysteine is added to the medium. The low-sulphite formers produce H2S in the complete medium, and more is formed when vitamins are omitted.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Brenner, M. W., Owades, J. L., Golyzniak, R.: Determination of volatile sulfur compounds. II. Further notes on hydrogen sulfide in beer. Amer. Soc Brewing Chem. Proc. 1955, 125–132
De Vito, P. C., Dreyfuss, J.: Metabolic regulation of adenosine triphosphate sulphurylase in yeast. J. Bact. 88, 1341–1348 (1964)
Dittrich, H. H., Staudenmayer, Th.: SO2-Bildung, Böckserbildung und Böckserbeseitigung. Allg. dtsch. Weinztg. 104, 707–709 (1968)
Eschenbruch, R.: Zur Substratabhängigkeit der H2S-und SO2-Bildung bei Saccharomyces cerevisiae-Stämmen. Wein-Wiss. 27, 40–44 (1972a)
Eschenbruch, R.: Sulphate uptake and sulphite formation related to the methionine and/or cysteine content of grape must during the fermentation by strains of Saccharomyces cerevisiae. Vitis 11, 222–227 (1972b)
Eschenbruch, R.: On the hydrogen sulphide formation by wine yeasts. Wynboer No. 508, 8–12, 46 (1974a)
Eschenbruch, R.: Sulfite and sulfide formation during winemaking. A review. Amer. J. Enol. Vitic. 25, 157–161 (1974b)
Eschenbruch, R., Bonish, P.: The influence of pH on sulphite formation by yeasts. Arch. Microbiol. 107, 229–231 (1976)
Eschenbruch, R., Haasbroek, F. J., De Villiers, J. F.: On the metabolism of sulphate and sulphite during the fermentation of grape must by Saccharomyces cerevisiae. Arch. Mikrobiol. 93, 259–266 (1973)
Feuillat, M., Bergeret, J., Texier, J.: Separation, concentration, and analysis of soluble proteins in grapes and wine by polyacrylamide gel electrophoresis. Revue Française, d'Oenologie No. 48, 5–11 (1972); Abstr.: Amer. J. Enol. Vitic. 24, 139 (1973)
Lawrence, W. C., Cole, E. R.: Yeast sulfur metabolism and the formation of hydrogen sulfide in brewery fermentations. Wallerst. Lab. Commun. 31, 95–115 (1968)
Lowry, O. H., Rosebrough, M. J., Farr, A. L., Randall, R. J.: Protein measurement with the Folin-Phenol reagent. J. biol. Chem. 193, 269–275 (1951)
Murphy, J., Riley, J. P.: A modified single solution method for the determination of phosphate in natural waters. Anal. chim. Acta 27, 31–36 (1962)
Nanitashvili, T. S., Dzhaoshvili, R. J., Samadashvili, Ts. V., Shilakadze, Ts. A.: Protein substances in must and wine. Vinodelie i Vinogradarstvo SSSR 32, 21–23; (1973); Abstr.: FSTA 5, 2H223 (1973)
Ournac, A.: Les vitamines du vin. Ann. Nutr. Alim. 24, B333-B365 (1970)
Paul, F.: Die alkalimetrische Bestimmung der freien, gebundenen und gesamten schwefligen Säure mittels des Apparates von Lieb und Zacherl. Mitt. Klosterneuburg 8, 21–27 (1958)
Radola, B. J., Richter, O. H. K.: Physico-chemical studies on soluble grape proteins. I. Charge. properties. Chem. Mikrobiol. Technol. Lebensm. 2, 41–50 (1972); Abstr: Amer. J. Enol. Vitic. 23, 96 (1972)
Rankine, B. C.: Nature, origin and prevention of hydrogen sulphide aroma in wines. J. Sci. Fd Agric. 14, 79–91 (1963)
Rees, T. D., Gyllenspetz, A. B., Docherty, A. C.: The determination of trace amounts of sulphide in condensed steam with NN-diethyl-p-phenylendiamine. Analyst 96, 201–208 (1971)
Tokuyama, T., Kuraishi, H., Aida, K., Uemura, T.: Hydrogen sulfide evolution due to pantothenic acid deficiency in the yeast requiring this vitamin, with special reference to the effect of adenosine triphosphate on yeast cysteine desulfhydrase. J. gen. appl. Microbiol. 19, 439–466 (1973)
Wainwright, T.: Hydrogen sulphide production by yeast under conditions of methionine, pantothenate or vitamine B6 deficiency. J. gen. Microbiol. 61, 107–119 (1970)
Wilson, G. L., Bandurski, R. S.: Enzymatic reactions involving sulfate, sulfite, selenate, and molybdate. J. biol. Chem. 233, 975–981 (1958)
Würdig, G., Schlotter, H. A.: SO2-Bildung durch Sulfatreduktion während der Gärung. II. Beeinflussung durch das Substrat und die Gärungsbedingugen. Wein-Wiss. 25, 283–297 (1970)
Zambonelli, C., Mutinelli, P., Pachetti, G.: Biosynthesis of sulfur amino acids in Saccharomyces cerevisiae. I. Genetic analysis of leaky mutants of sulfite reductase. Arch. Microbiol. 102, 247–251 (1975)
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Eschenbruch, R., Bonish, P. Production of sulphite and sulphide by low-and high-sulphite forming wine yeasts. Arch. Microbiol. 107, 299–302 (1976). https://doi.org/10.1007/BF00425343
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF00425343