Abstract
The main SO<sub>2</sub>-binding compounds in dry white wines are acetaldehyde, pyruvic acid and α-ketoglutaric acid. The production of these three compounds by a strain of <i>Saccharomyces cereviseae</i> and by a strain of <i>S. oviformis</i> was investigated during the fermentation of grape juice containing graded amounts of SO<sub>2</sub>. A strain difference was observed in that <i>S. oviformis</i> produced more of each compound than did <i>S. cereviseae</i> under comparable conditions. Higher initial levels of SO<sub>2</sub> resulted in higher SO<sub>2</sub>-combining power of wines. Both acetaldehyde and pyruvic acid concentrations reached maxima and then decreased during fermentation by both yeasts. The α-ketoglutaric acid concentration reached a maximum with each yeast, then subsequently decreased with <i>S. cereviseae</i> but remained constant with <i>S. oviformis. S. oviformis</i> produced between 35 and 76 ppm SO<sub>2</sub> during fermentation, whereas <i>S. cereviseae</i> produced no SO<sub>2</sub>. Sulfur dioxide production was correlated with sugar utilization and was decreased by higher levels of SO<sub>2</sub> added to the grape juice.
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