Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains

Hydrogen sulfide (H2S) is the main volatile sulfur compound produced by Saccharomycescerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H2S production winemakers researchers require an easy quantitative tool quantify their impact. In this work, we developed a new sensitive method for evaluation of total using metal trap fluorescent probe. With method, evaluated combined impact three major influencing yeast fermentation: assimilable nitrogen, dioxide strain, full factorial experimental design. All significantly impacted production, with variations according strains. This enables large designs better understanding yeasts fermentation.