The capacity of yeast lees to remove thiols was investigated in a synthetic medium and in wine. In a synthetic medium, yeast lees are able to reduce thiol concentration with a concomitant production of a disulfide. In wine, thiol consumption is lower than in the synthetic medium and no disulfide formation occurs. Though free SH units seem to be partially involved in the thiol consumption process, this does not seem to require molecular oxygen. Since thiol consumption and disulfide formation have been shown to be inhibited by EDTA, it is suggested that metallic cations may be involved in both phenomena. (We advise you to read the entire article. Original titre: Study of thiol consumption by yeast lees)
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