A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.

Rebecca C DeedLisa I PilkingtonMandy Herbst-JohnstoneGordon M MiskellyDavid BarkerBruno Fedrizzi

Published in: Journal of the science of food and agriculture (2019)

This study confirms the existence of a chemical pathway to the formation of DMS and reveals a yeast-mediated mechanism towards the formation of DMS from SMM during alcoholic fermentation. © 2019 Society of Chemical Industry.

Keyphrases

saccharomyces cerevisiae
lactic acid
liver injury
cell wall
amino acid