{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T03:43:38Z","timestamp":1791171818601,"version":"4.1.0"},"reference-count":26,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2006,5,5]],"date-time":"2006-05-05T00:00:00Z","timestamp":1146787200000},"content-version":"vor","delay-in-days":13607,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[1969,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The amounts of sulphur dioxide bound by acetaldehyde, pyruvic acid and \u03b1\u2010ketoglutaric acid during fermentation of three grape juices by eight wine yeasts (<jats:italic>Saccharomyces<\/jats:italic> sp.) are reported. These constituents accounted for 49\u201383 % (mean 69) of the measured bound SO<jats:sub>2<\/jats:sub>, depending on the yeast strain and juice. the maximum range of concentrations of the binding components for individual wines were 10\u201348 ppm for acetaldehyde, 9\u201377 ppm for pyruvic acid and 5\u201363 ppm for \u03b1\u2010ketoglutaric acid, depending on yeast strain and grape juice. the validity of the calculations was verified by an experiment with SO<jats:sub>2<\/jats:sub> and the three binding compounds in a multicomponent model system.<\/jats:p><jats:p>The acetaldehyde content was related to the total SO<jats:sub>2<\/jats:sub> present, which itself was determined by the strain of yeast. SOz bound in the wines after a further SO<jats:sub>2<\/jats:sub> addition was correlated significantly with pyruvic and \u03b1\u2010ketoglutaric acids, but not with acetaldehyde.<\/jats:p><jats:p>Certain yeasts produced SO<jats:sub>2<\/jats:sub> during fermentation in grape juice and in synthetic media with defined sulphur sources. More SO<jats:sub>2<\/jats:sub> was produced at pH 3.6 than 3.0 in the absence of added sulphate in grape juice. Sulphate was the best sulphur source for SO<jats:sub>2<\/jats:sub> production in synthetic media, although some yeasts were able to produce smaller amounts of SO<jats:sub>2<\/jats:sub> from l\u2010cysteine and reduced glutathione.<\/jats:p>","DOI":"10.1002\/jsfa.2740200210","type":"journal-article","created":{"date-parts":[[2006,10,31]],"date-time":"2006-10-31T23:36:34Z","timestamp":1162337794000},"page":"104-109","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":55,"title":["Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation"],"prefix":"10.1002","volume":"20","author":[{"given":"B. C.","family":"Rankine","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"K. 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