Kvasny Prum. 1973; 19(8): 180-182 | DOI: 10.18832/kp1973016

Sulphate to sulphite reduction by wine yeast.Peer-reviewed article

E. MINÁRIK

Pilot plant experiments carries out in 1972 to study the ability of three different Saccharomyces strains to reduce sulphate to sulphite confirmes the conclusions derived from previous research [1970 and 1971]. The yeast W 72 and W 36 [Saccharomyces bayanus-pastorianus] produced considerable amounts of SO₂ in young wine, especially under certain conditions, viz when the must is characterized by initial higher sulphate concentration or when it was sterilized or pasteurized prior to fermentation. Pure cultures of wine yeast Hliník 1 [Saccharomyces cerevisiae] produce little SO₂ regardless of the sulphate concentration in must prior to fermentation. Sterilization has no significant effects on sulphite formation when the initial percentage of sulphate is low regardless of the strain [ SO₂ peoducing or not]. Spontaneous fermentation of must results in SO₂ formation not exceeding 30 mg/l. The author underlines the role of sulphur containing amino acids in must prior to fermentation, since the composition determines the ability of the yeast to reduce sulphate to sulphite, i.e. the ability to accumulate sulphite in young wine. Further results of research will be published in due course.
(In Slovak, English summary only)

Keywords: wine yeast, sulphates, sulphites

Published: August 1, 1973