ArticleJournal of industrial microbiology & biotechnology2009
The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations.
Article in Journal of industrial microbiology & biotechnology, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead.Journal of food science · 2026Article
- QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae.FEMS yeast research · 2024Article
- Effect of Sequential Fermentation withFoods (Basel, Switzerland) · 2023Article
- Understanding the Effects of Self-Induced Anaerobic Fermentation on Coffee Beans Quality: Microbiological, Metabolic, and Sensory Studies.Foods (Basel, Switzerland) · 2022Article
- Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality.Microorganisms · 2022Article
- The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking.Foods (Basel, Switzerland) · 2020Review
- Reduction of Sulfur Compounds through Genetic Improvement of NativeFoods (Basel, Switzerland) · 2020Article
- Characterizing the Potential of the Non-Conventional YeastMicroorganisms · 2019Article
- Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from "Vale dos Vinhedos" vineyards reflect agricultural practices and history of this Brazilian wet subtropical area.World journal of microbiology & biotechnology · 2018Article
- Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon.Scientific reports · 2017Article
- Identification of new Saccharomyces cerevisiae variants of the MET2 and SKP2 genes controlling the sulfur assimilation pathway and the production of undesirable sulfur compounds during alcoholic fermentation.Microbial cell factories · 2015Article
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- 2,2-Diphenyl-1-picrylhydrazyl as a screening tool for recombinant monoterpene biosynthesis.Microbial cell factories · 2013Article
- Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.AMB Express · 2011Article
- Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae.FEMS yeast research · 2011Article
- Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.Journal of industrial microbiology & biotechnology · 2011Article
- Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-limited alcoholic fermentation by Saccharomyces cerevisiae.Applied and environmental microbiology · 2010Article
- Identification of MET10-932 and characterization as an allele reducing hydrogen sulfide formation in wine strains of Saccharomyces cerevisiae.Applied and environmental microbiology · 2010Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to evaluate the combined effect of initial nitrogen content on the production of hydrogen sulphide and other volatile compounds during alcoholic fermentation. For that propose, three commercial wine strains of Saccharomyces cerevisiae were used to ferment synthetic grape juice media under different nitrogen concentrations. H(2)S was measured throughout fermentations and other aroma compounds were analyzed at the end of the experiments. The trigger levels at which an inverse relationship between the initial nitrogen present in media and total H(2)S production varied among the three strains tested. For UCD522 and PYCC4072, the highest H(2)S levels were produced in media with 267 mg N l(-1) of initial nitrogen, whereas the lowest levels were detected with nitrogen limitation/starvation conditions (66 mg N l(-1)). Moreover, 21 other aroma compounds belonging to different chemical classes were identified and quantified by solid phase micro-extraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The initial nitrogen concentration more than yeast strain had a decisive effect on the final aroma composition, suggesting that modulation of nutrients emerges as a useful tool for producing desired flavour and odour compounds.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.