ReviewFEMS yeast research2021
How to modulate the formation of negative volatile sulfur compounds during wine fermentation?
Review in FEMS yeast research, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 21 citations in OpenAlex.
- Function, Structure, and Regulation of Nitrogen Fixation-like Metalloproteins for Nitrogen, Energy, Carbon, and Sulfur Metabolism.Chemical reviews · 2026Review
- Cysteine, methionine, and pantothenic acid remodel the Saccharomyces cerevisiae transcriptome and volatile sulfur compound metabolome during alcoholic fermentation.FEMS yeast research · 2026Article
- Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays.Foods (Basel, Switzerland) · 2025Article
- Dimethyl sulfide transfers through closure during accelerated model wine ageing: proof-of-concept & prospects.Current research in food science · 2025Article
- Effect of different nitrogen source andFood chemistry: X · 2024Article
- Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process.Foods (Basel, Switzerland) · 2023Article
- Integrated molecular approaches for fermented food microbiome research.FEMS microbiology reviews · 2023Review
- Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds duringFoods (Basel, Switzerland) · 2023Article
- Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beyond the production of positive aromas during alcoholic fermentation, Saccharomyces cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine quality, including a wide range of volatile sulfur compounds (VSCs). The formation of these VSCs during wine fermentation is strongly variable and depends on biological and environmental factors. First, the comparison of the VSCs profile of 22 S. cerevisiae strains provided a comprehensive overview of the intra-species diversity in VSCs production: according to their genetic background, strains synthetized from 1 to 6 different sulfur molecules, in a 1- to 30-fold concentration range. The impact of fermentation parameters on VSCs production was then investigated. We identified yeast assimilable nitrogen, cysteine, methionine and pantothenic acid contents - but not SO2 content - as the main factors modulating VSCs production. In particular, ethylthioacetate and all the VSCs deriving from methionine catabolism displayed a maximal production at yeast assimilable nitrogen concentrations around 250 mg/L; pantothenic acid had a positive impact on compounds deriving from methionine catabolism through the Ehrlich pathway but a negative one on the production of thioesters. Overall, these results highlight those factors to be taken into account to modulate the formation of negative VSCs and limit their content in wines.
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Registered trials
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.