Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide. (15th October 2016)

• Record Type: Journal Article
• Authors: Kinzurik, Matias I.; Herbst-Johnstone, Mandy; Gardner, Richard C.; Fedrizzi, Bruno
• Is Part Of: Food chemistry. Volume 209(2016)
• Page Start: 341
• Page End: 347
• Publication Date: 2016-10-15
• Subjects: Volatile sulfur compounds -- Wine aroma -- Saccharomyces cerevisiae -- Sulfate assimilation -- MET17; Hydrogen sulfide (PubChem CID: 402) -- Ethanethiol (PubChem CID: 6343) -- S-ethyl thioacetate (PubChem CID: 61171) -- Diethyl disulfide (PubChem CID: 8077); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.04.094
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The first in vivo study of VSCs linked to H2 S formation during winemaking. Ethanethiol, S -ethyl thioacetate and diethyl disulfide rise in wine fermented with H2 S. 34 S-labeled sulfate was incorporated into these same VSCs by H2 S-producing yeast. Abstract: Hydrogen sulfide (H2 S) is produced by yeast during winemaking and possesses off-flavors reminiscent of rotten eggs. The production of H2 S during fermentation has also been associated in the finished wine with the rise of additional volatile sulfur compounds (VSCs) with strong aromas of cooked onions and vegetables. To characterize these more complex VSCs produced from H2 S, we performed fermentations in synthetic grape juice. H2 S production was manipulated experimentally by feeding increasing concentrations of sulfate to mutant strains that are unable to incorporate H2 S efficiently as part of the sulfur assimilation pathway. In finished wines from these mutants, three VSCs – ethanethiol, S -ethyl thioacetate and diethyl disulfide – increased proportionally to H2 S. 34 S-labeled sulfate fed to the MET17 -deleted strain was incorporated into same three VSCs, demonstrating that they are formed directly from H2 S.