{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T03:52:19Z","timestamp":1784001139783,"version":"3.55.0"},"reference-count":71,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2023,6,6]],"date-time":"2023-06-06T00:00:00Z","timestamp":1686009600000},"content-version":"vor","delay-in-days":156,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100011880","name":"New Zealand Institute for Plant and Food Research Limited","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100011880","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003524","name":"Ministry of Business, Innovation and Employment","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003524","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001537","name":"University of Auckland","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001537","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2023,1,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Yeasts undergo intensive metabolic changes during the early stages of fermentation. Previous reports suggest the early production of hydrogen sulfide (H2S) is associated with the release of a range of volatile sulfur compounds (VSCs), as well as the production of varietal thiol compounds 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) from six-carbon precursors, including (E)-hex-2-enal. In this study, we investigated the early H2S potential, VSCs\/thiol output, and precursor metabolism of 11 commonly used laboratory and commercial Saccharomyces cerevisiae strains in chemically defined synthetic grape medium (SGM) within 12 h after inoculation. Considerable variability in early H2S potential was observed among the strains surveyed. Chemical profiling suggested that early H2S production correlates with the production of dimethyl disulfide, 2-mercaptoethanol, and diethyl sulfide, but not with 3SH or 3SHA. All strains were capable of metabolizing (E)-hex-2-enal, while the F15 strain showed significantly higher residue at 12\u00a0h. Early production of 3SH, but not 3SHA, can be detected in the presence of exogenous (E)-hex-2-enal and H2S. Therefore, the natural variability of early yeast H2S production contributes to the early output of selected VSCs, but the threshold of which is likely not high enough to contribute substantially to free varietal thiols in SGM.<\/jats:p>","DOI":"10.1093\/femsyr\/foad031","type":"journal-article","created":{"date-parts":[[2023,6,9]],"date-time":"2023-06-09T13:45:57Z","timestamp":1686318357000},"source":"Crossref","is-referenced-by-count":12,"title":["Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release"],"prefix":"10.1093","volume":"23","author":[{"given":"Ruoyu","family":"Hou","sequence":"first","affiliation":[{"name":"School of Chemical Sciences, University of Auckland , 23 Symonds St, Auckland 1010 , New Zealand"},{"name":"School of Biological Sciences, University of Auckland , 3A Symonds Street, Auckland 1010 , New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rebecca E","family":"Jelley","sequence":"additional","affiliation":[{"name":"School of Chemical Sciences, University of Auckland , 23 Symonds St, Auckland 1010 , New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katryna A","family":"van\u00a0Leeuwen","sequence":"additional","affiliation":[{"name":"School of Chemical Sciences, University of Auckland , 23 Symonds St, Auckland 1010 , New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Farhana R","family":"Pinu","sequence":"additional","affiliation":[{"name":"Biological Chemistry & Bioactives, The New Zealand Institute for Plant and Food Research Limited , Private Bag 92169, Auckland 1142 , New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bruno","family":"Fedrizzi","sequence":"additional","affiliation":[{"name":"School of Chemical Sciences, University of Auckland , 23 Symonds St, Auckland 1010 , New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6121-6786","authenticated-orcid":false,"given":"Rebecca C","family":"Deed","sequence":"additional","affiliation":[{"name":"School of Chemical Sciences, University of Auckland , 23 Symonds St, Auckland 1010 , New Zealand"},{"name":"School of Biological Sciences, University of Auckland , 3A Symonds Street, Auckland 1010 , New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2023,6,5]]},"reference":[{"key":"2023101216271537300_bib1","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.foodres.2016.12.023","article-title":"Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine","volume":"98","author":"Araujo","year":"2017","journal-title":"Food Res 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