The application of Saccharomyces cerevisiae yeast to the wine fermentation accomplishes more than the mere catabolism of sugar to ethanol and carbon dioxide. A myriad of flavour compounds are also formed. While the desirability of some of these compounds is a function of their concentration and wine style, others are generally regarded as contributors to off-flavour. One such off-flavour compound is hydrogen sulfide. The occurrence of H2S is widespread and frequent in the beverage fermentation industries. Accordingly, much has been and continues to be published on this topic, yet uncertainty regarding its origin remains. What is clear is that H2S can arise via numerous mechanisms and that the more important of these for contemporary winemaking are those that are biological in nature. This paper will focus on the causes of H2S formation in winemaking. More specifically the role of the micro- and macro-nutritional make-up will be discussed.
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