Response to sulfur dioxide addition by two commercial Saccharomyces cerevisiae strains
Response to sulfur dioxide addition by two commercial Saccharomyces cerevisiae strains
Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.
Fermentation, HS-SPME GC-MS, Principal coordinate analysis, Sulfur dioxide, Wine chemistry, Wine yeast
Morgan, Sydney C.
57ecc8a1-b554-4493-b5d9-3b81da5d3a16
Haggerty, Jade J.
5dcf908c-e77f-4e6a-b0a6-044b395b3897
Johnston, Britney
7f9581ad-f836-4fba-8267-7dfd4bac7d7a
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Durall, Daniel M.
b155e6c8-bde7-48f1-89d4-15bafbffe907
27 July 2019
Morgan, Sydney C.
57ecc8a1-b554-4493-b5d9-3b81da5d3a16
Haggerty, Jade J.
5dcf908c-e77f-4e6a-b0a6-044b395b3897
Johnston, Britney
7f9581ad-f836-4fba-8267-7dfd4bac7d7a
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Durall, Daniel M.
b155e6c8-bde7-48f1-89d4-15bafbffe907
Morgan, Sydney C., Haggerty, Jade J., Johnston, Britney, Jiranek, Vladimir and Durall, Daniel M.
(2019)
Response to sulfur dioxide addition by two commercial Saccharomyces cerevisiae strains.
Fermentation, 5 (3), [69].
(doi:10.3390/fermentation5030069).
Abstract
Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.
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Published date: 27 July 2019
Additional Information:
Funding Information:
We would like to thank the following people for technical assistance, guidance, and equipment: Paul Grbin, Nicholas Van Holst, Tommaso Watson, Joanna Sundstrom, Louise Bartle, Ee Lin Tek, Liang Chen, Chen Liang, Tom Lang, Krista Sumby, and Jennifer Gardner of the University of Adelaide, as well as Mark Rheault, Miranda Hart, and Sarah Lyons of the University of British Columbia.
Publisher Copyright:
© 2019 by the authors.
Keywords:
Fermentation, HS-SPME GC-MS, Principal coordinate analysis, Sulfur dioxide, Wine chemistry, Wine yeast
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Local EPrints ID: 482684
URI: http://eprints.soton.ac.uk/id/eprint/482684
PURE UUID: 1a0e9f62-5c23-4fcd-af96-29c67c8576a6
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Date deposited: 11 Oct 2023 16:53
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Sydney C. Morgan
Author:
Jade J. Haggerty
Author:
Britney Johnston
Author:
Vladimir Jiranek
Author:
Daniel M. Durall
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