Kvasny Prum. 1972; 18(5): 104-107 | DOI: 10.18832/kp1972008

Formation of sulphurous acid through reduction of sulphates during fermentation of must.Peer-reviewed article

E. MINÁRIK

Laboratoty tests on a scale comparable with that in small wineries were carried out to compare the ability of yeast  different strains of yeast of the genus Saccharomyces, viz.Saccharomyces cerevisiae, Saccharomyces carlsbergensis  and Saccharomyces pastorianus to produce SO₂  by reducing sulphates during the alcoholic fermentation of must. The wild yeast  Saccharomyces pastorianus [ Würdig´s strain W 72] produced 210 mg/l SO₂  whereas the yeast culture Saccharomyces cerevisiae [strain Hliník 1]used in Czechoslovakia for the fermentation of sulphurized and clarified musts produced 20 mg/l and Saccharomyces carlsbergensis  even less, i.e. 14,1 mg/l. Higher concentration of sulphate must before fermentation results in higher production of SO₂ only if SO₂ producing strains are used for fermentation. When strains without this ability are used the higher initial concentration of sulphate has only slight effect upon the process of reducing sulphates to sulphites. Initial concentration of SO₂ has negligible effects, too.
(In Slovak, English summary only)

Keywords: must, sulphates, sulphites, fermentation

Published: May 1, 1972