Sulfite and Sulfide Formation during Winemaking -- A Review
- 1 January 1974
- journal article
- review article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 25 (3) , 157-161
- https://doi.org/10.5344/ajev.1974.25.3.157
Abstract
Present knowledge of sulfite and sulfide formation by wine yeasts during the fermentation of grape juice is reviewed. Possible sources of sulfur, namely sulfate, sulfite, elemental sulfur and sulfur-containing amino acids, are discussed. Factors influencing sulfide as well as sulfite formation are emphasized. Low-sulfite and high-sulfite-forming yeast strains differ in their metabolism as well as in some aspects of regulation.Keywords
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