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Response to Sulfur Dioxide Addition by Two Commercial <i>Saccharomyces cerevisiae</i> Strains
oleh: Sydney C. Morgan, Jade J. Haggerty, Britney Johnston, Vladimir Jiranek, Daniel M. Durall
Format: | Article |
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Diterbitkan: | MDPI AG 2019-07-01 |
Deskripsi
Sulfur dioxide (SO<sub>2</sub>) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial <i>Saccharomyces cerevisiae</i> strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO<sub>2</sub> resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO<sub>2</sub>. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO<sub>2</sub>. Strain QA23 was more sensitive to SO<sub>2</sub> than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO<sub>2</sub>, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO<sub>2</sub> 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.