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Postigo V, O’Sullivan T, Elink Schuurman T, Arroyo T. Non-Conventional Yeast: Behavior under Pure Culture, Sequential and Aeration Conditions in Beer Fermentation. Foods 2022; 11:foods11223717. [PMID: 36429309 PMCID: PMC9689477 DOI: 10.3390/foods11223717] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/14/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
The use of wild yeasts, isolated from different environments, is becoming the most interesting option for the production of new beers. The objective of this study is to evaluate the potential of seven non-conventional yeast strains from five different species (Saccharomyces cerevisiae, Hanseniaspora guilliermondii, Metschnikowia pulcherrima, Torulaspora delbrueckii, and Zygosaccharomyces bailii) isolated from Madrid agriculture to produce type ale beer. Wild yeast strains were evaluated at laboratory and pilot plant scales under different fermentation conditions (pure, aerated, and sequential culture). Strain S. cerevisiae SafAle S-04 was used as a reference. Throughout the fermentation of beer, volatile compounds were determined by GC and residual sugars by HPLC, among other parameters. The yeast strains used for the fermentation in pure culture conditions were unable to ferment maltose and maltotriose (0.73-1.18% v/v of ethanol). The results of the study under aerated conditions showed varying levels of higher alcohol and ester concentrations. It should be noted that the strain CLI 1057 (S. cerevisiae) fermented maltose in the presence of oxygen (Kluyver effect). This strain also showed a high production of 4-vinyl guaiacol, making it suitable for producing beers with a phenolic profile. Finally, three strains (H. guilliermondii, Z. bailii, and T. delbrueckii) were evaluated in sequential culture together with commercial strain and found to improve the organoleptic characteristics of the brewed beer. These approaches offer the opportunity to add new product characteristics to the beers.
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Affiliation(s)
- Vanesa Postigo
- Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcalá de Henares, Spain
- Brewery La Cibeles, Petróleo 34, 28918 Leganés, Spain
| | - Tadhg O’Sullivan
- Heineken Supply Chain B.V., Burgemeester Smeetsweg 1, 2382 PH Zoeterwoude, The Netherlands
| | - Tom Elink Schuurman
- Heineken Supply Chain B.V., Burgemeester Smeetsweg 1, 2382 PH Zoeterwoude, The Netherlands
| | - Teresa Arroyo
- Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcalá de Henares, Spain
- Correspondence:
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Dugulin CA, De Rouck G, Cook DJ. Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1902710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
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Dugulin CA, Acuña Muñoz LM, Buyse J, De Rouck G, Bolat I, Cook DJ. Brewing with 100% green malt – process development and key quality indicators. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire UK
| | - Luisa M. Acuña Muñoz
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Jasper Buyse
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Gert De Rouck
- KU Leuven, Bioengineering Technology TC Ghent Technology Campuses Gebroeders De Smetstraat Gent 9000
| | - Irina Bolat
- Boortmalt NV Zandvoort 1, Haven 350, Bus 1 Antwerp 2030 Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire UK
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Dugulin CA, Clegg SC, De Rouck G, Cook DJ. Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.602] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
| | - Susan C. Clegg
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
| | - Gert De Rouck
- KU Leuven, Bioengineering Technology TC, Ghent and Aalst Technology Campuses; Gebroeders De Smetstraat 9000 Gent
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
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Deed RC, Pilkington LI, Herbst-Johnstone M, Miskelly GM, Barker D, Fedrizzi B. A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6944-6953. [PMID: 31414495 DOI: 10.1002/jsfa.9983] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 08/05/2019] [Accepted: 08/12/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Dimethyl sulfide (DMS) is a small sulfur-containing impact odorant, imparting distinctive positive and / or negative characters to food and beverages. In white wine, the presence of DMS at perception threshold is considered to be a fault, contributing strong odors reminiscent of asparagus, cooked cabbage, and creamed corn. The source of DMS in wine has long been associated with S-methyl-l-methionine (SMM), a derivative of the amino acid methionine, which is thought to break down into DMS through chemical degradation, particularly during wine ageing. RESULTS We developed and validated a new liquid chromatography-tandem mass spectrometry (LC-MS/MS) method with a stable isotope dilution assay (SIDA) to measure SMM in grape juice and wine. The application of this new method for quantitating SMM, followed by the quantitation of DMS using headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS), confirmed that DMS can be produced in wine via the chemical breakdown of SMM to DMS, with greater degradation observed at 28 °C than at 14 °C. Further investigation into the role of grape juice and yeast strain on DMS formation revealed that the DMS produced from three different Sauvignon blanc grape juices, either from the SMM naturally present or SMM spiked at 50 mmol L-1 , was modulated depending on each of the four strains of Saccharomyces cerevisiae wine yeast used for fermentation. CONCLUSION This study confirms the existence of a chemical pathway to the formation of DMS and reveals a yeast-mediated mechanism towards the formation of DMS from SMM during alcoholic fermentation. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Rebecca C Deed
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
- School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | | | - Gordon M Miskelly
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | - David Barker
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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Pitz WJ. Factors Affecting S-Methylmethionine Levels in Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-45-0053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- W. J. Pitz
- Canada Malting Company Limited, Toronto, Canada, M5A 1C2
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7
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Yang B, Schwarz PB. Application of Nitrogen-Purging of Malt Extracts to Measure Two Dimethylsulfide Precursors by Headspace Gas Chromatography. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-56-0081] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- B. Yang
- Department of Cereal Science, North Dakota State University, Fargo 58105
| | - P. B. Schwarz
- Department of Cereal Science, North Dakota State University, Fargo 58105
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Lee SS, Siebert KJ. A New Calibration Procedure for the Determination of Dimethyl Sulfide in Beer Using Gas Chromatography with a Flame-Photometric Detector. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-44-0057] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. S. Lee
- The Stroh Brewery Company, 100 River Place, Detroit, MI 48207
| | - K. J Siebert
- The Stroh Brewery Company, 100 River Place, Detroit, MI 48207
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Yang B, Schwarz P, Horsley R. Factors Involved in the Formation of Two Precursors of Dimethylsulfide During Malting. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-56-0085] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Bing Yang
- Department of Cereal Science, Fargo 58105
| | | | - Richard Horsley
- Department of Plant Sciences, North Dakota State University, Fargo 58105
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10
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Hysert DW, Morrison NM, Jamieson AM. Rapid Gas Chromatographic Method for Analysis of Dimethyl Sulfide in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-37-0030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. W. Hysert
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
| | - N. M. Morrison
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
| | - A. M. Jamieson
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
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11
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Szlavko CM, Anderson RJ. Influence of Wort Processing on Beer Dimethyl Sulfide Levels. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-37-0020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Hysert DW, Morrison NM, Weaver RL. Dimethyl Sulfide Precursor in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-37-0169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. W. Hysert
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
| | - N. M. Morrison
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
| | - R. L. Weaver
- Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5
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Tokpohozin SE, Fischer S, Sacher B, Becker T. β-d-Glucosidase as "key enzyme" for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring. Food Chem Toxicol 2016; 97:217-223. [PMID: 27623178 DOI: 10.1016/j.fct.2016.09.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 09/02/2016] [Accepted: 09/09/2016] [Indexed: 01/25/2023]
Abstract
Sorghum malt used during African beer processing contains a high level of cyanogenic glucoside (dhurrin), up to 1375 ppm. In traditional sorghum malting and mashing, dhurrin is not sufficiently hydrolyzed due to uncontrolled germination and a high gelatinization temperature. The cyanide content of traditional African beers (11 ppm) is higher than the minimum dose (1 ppm) required to form carcinogenic ethyl carbamate during alcoholic fermentation. In the detoxification process, aryl-β-d-glucosidase (dhurrinase) is the "key component". For significant dhurrin hydrolysis during mashing, optimizing dhurrinase synthesis during malting is a good solution to reduce dhurrin completely to below the harmful dose in the sorghum wort. Lactic acid bacteria which exhibit aryl-β-d-glucosidase prior to alcoholic fermentation may help to reduce ethyl carbamate content in alcoholic beverages. Moreover, some specific β-d-glucosidases have a dual property, being able to cleave and synthesize glucosides bonds and thereby generating good precursors for beer bioflavouring.
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Affiliation(s)
- Sedjro Emile Tokpohozin
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
| | - Susann Fischer
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany.
| | - Bertram Sacher
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig, 20 85354, Freising, Germany
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Scheuren H, Baldus M, Methner FJ, Dillenburger M. Evaporation behaviour of DMS in an aqueous solution at infinite dilution - a review. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.301] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - M. Baldus
- Technische Universität Berlin; Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen; Seestr. 13 13353 Berlin Germany
| | - F.-J. Methner
- Technische Universität Berlin; Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen; Seestr. 13 13353 Berlin Germany
| | - M. Dillenburger
- Dillenburger und Hertel GmbH; Haxthausen 4 85354 Freising Germany
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Scheuren H, Sommer K, Dillenburger M. Explanation for the increase in free dimethyl sulphide during mashing. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.234] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- H. Scheuren
- Ingenieurbüro Dr.-Ing. Hans Scheuren; Waldemarstr. 7 55543 Bad Kreuznach Germany
| | - K. Sommer
- Technische Universität München; Lehrstuhl Verfahrenstechnik disperser Systeme; Maximus-von-Imhof-Forum 2 85354 Freising Germany
| | - M. Dillenburger
- Dillenburger und Hertel GmbH; Haxthausen 4 85354 Freising Germany
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Scheuren H, Tippmann J, Methner FJ, Sommer K. Decomposition kinetics of dimethyl sulphide. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.156] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- H. Scheuren
- Ingenieurbüro Dr.-Ing. Hans Scheuren; Waldermastr. 7 Bad Kreuznach 55543 Germany
| | - J. Tippmann
- Technische Universität München; Lehrstuhl für Brau- und Getränketechnologie; Weihenstephaner Steig 20 Freising 85354 Germany
| | - F.-J. Methner
- Technische Universität Berlin; Fachgebiet Brauwesen; Seestr. 13 Berlin 13353 Germany
| | - K. Sommer
- Technische Universität München; Lehrstuhl für Brau- und Getränketechnologie; Weihenstephaner Steig 20 Freising 85354 Germany
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Poreda A, Czarnik A, Zdaniewicz M, Jakubowski M, Antkiewicz P. Corn grist adjunct - application and influence on the brewing process and beer quality. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.115] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Aleksander Poreda
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Agata Czarnik
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Marek Zdaniewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Marek Jakubowski
- Department of Food Industry Processes and Facilities; Koszalin University of Technology; ul. Racławicka 15-17 75-620 Koszalin Poland
| | - Piotr Antkiewicz
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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Wilson RJH, Booer CD. CONTROL OF THE DIMETHYL SULPHIDE CONTENT OF BEER BY REGULATION OF THE COPPER BOIL. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb06845.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Dickenson CJ. CAMBRIDGE PRIZE LECTURE DIMETHYL SULPHIDE-ITS ORIGIN AND CONTROL IN BREWING. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1983.tb04142.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Hyde WR, Brookes PA. MALT QUALITY IN RELATION TO BEER QUALITY*. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1978.tb03867.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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21
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Dickenson CJ. THE RELATIONSHIP OF DIMETHYL SULPHIDE LEVELS IN MALT, WORT AND BEER. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb03914.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Bamforth CW, Anness BJ. THE ROLE OF DIMETHYL SULPHOXIDE REDUCTASE IN THE FORMATION OF DIMETHYL SULPHIDE DURING FERMENTATIONS. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1981.tb03981.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Booer CD, Wilson RJH. SYNTHESIS OF DIMETHYL SULPHIDE DURING FERMENTATION BY A ROUTE NOT INVOLVING THE HEAT-LABILE DMS PRECURSOR OF MALT. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb06825.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Otter GE, Marsh AS. AN ALTERNATIVE METHOD FOR THE DETERMINATION OF DIMETHYL SULPHIDE IN BEER. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1982.tb04074.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Anness BJ. THE REDUCTION OF DIMETHYL SULPHOXIDE TO DIMETHYL SULPHIDE DURING FERMENTATION. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1980.tb03973.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Dickenson CJ. IDENTIFICATION OF THE DIMETHYL SULPHIDE PRECURSOR IN MALT. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb03936.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Anness BJ, Bamforth CW, Wainwright T. THE MEASUREMENT OF DIMETHYL SULPHOXIDE IN BARLEY AND MALT AND ITS REDUCTION TO DIMETHYL SULPHIDE BY YEAST. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1979.tb03940.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Peaper DR, Jones HL. DETERMINATION OF S-METHYLMETHIONINE IN MALT BY ALKALINE HYDROLYSIS AND HEADSPACE GAS CHROMATOGRAPHY - A COLLABORATIVE TRIAL. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1994.tb00836.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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DROZD J, HAVLOVÁ P, NOVÁK V. QUANTITATIVE EVALUATION OF HEADSPACE DETERMINATION OF DIMETHYL SULPHIDE IN MALT. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1990.tb01016.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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31
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Zhao F, Fortune S, Barbosa V, McGrath S, Stobart R, Bilsborrow P, Booth E, Brown A, Robson P. Effects of sulphur on yield and malting quality of barley. J Cereal Sci 2006. [DOI: 10.1016/j.jcs.2005.12.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Segurel MA, Razungles AJ, Riou C, Salles M, Baumes RL. Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7084-7093. [PMID: 15537322 DOI: 10.1021/jf049160a] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The contribution of dimethyl sulfide (DMS) to the aroma of Syrah and Grenache Noir wines from the Rhone Valley of France was investigated by sensory analysis, and its levels in these wines were measured. The potential DMS in the corresponding grapes and wines, susceptible to release during wine aging, was evaluated. Free DMS and potential DMS assessed by a heat-alkaline treatment were measured in grape juices and wines by SPME-GC-MS using methods previously reported and slightly modified. A relationship between potential DMS from grapes and the total DMS levels in wine was demonstrated. Furthermore, a linear regression between the ratio of free DMS levels to these total DMS levels in wine and time of storage was found. Free and potential DMS levels in grapes and wines depended on grape variety, vintage, and vine location. DMS imparted a noticeable and complex contribution to the aroma of the wines investigated, depending on the mode of sensory perception used, either before or after glass swirling. It significantly enhanced the fruity notes of the wines, and additional truffle and black olive notes.
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Affiliation(s)
- Marie A Segurel
- Institut National de la Recherche Agronomique, Unité Mixte de Recherche Sciences Pour l'Oenologie, Equipe Technologies Intégratives, 2 place Pierre Viala, 34060 Montpellier 1, France.
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Parker D, Proudlove M. Studies on the mechanisms of rootlet inhibition in developing barley embryos. J Cereal Sci 1995. [DOI: 10.1016/s0733-5210(95)80010-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Off-Flavors in Beer. ACTA ACUST UNITED AC 1992. [DOI: 10.1016/b978-0-444-88558-6.50023-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Gibson RM, Large PJ. The involvement of thioredoxin and thioredoxin reductase in the dimethyl sulphoxide reductase system of Saccharomyces cerevisiae. FEMS Microbiol Lett 1985. [DOI: 10.1111/j.1574-6968.1985.tb01571.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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McEwan AG, Ferguson SJ, Jackson JB. Electron flow to dimethylsulphoxide or trimethylamine-N-oxide generates a membrane potential in Rhodopseudomonas capsulata. Arch Microbiol 1983; 136:300-5. [PMID: 6667089 DOI: 10.1007/bf00425221] [Citation(s) in RCA: 51] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Under dark and essentially anaerobic conditions electron flow to either dimethylsulphoxide or trimethylamine-N-oxide in cells of Rhodopseudomonas capsulata has been shown to generate a membrane potential. This conclusion is based on the observation of a red shift in the carotenoid absorption band which is a well characterised indicator of membrane potential in this bacterium. The magnitude of the dimethylsulphoxide- or trimethylamine-N-oxide-dependent membrane potential was reduced either by a protonophore uncoupler of oxidative phosphorylation or synergistically by a combination of a protonophore plus rotenone, an inhibitor of electron flow from NADH dehydrogenase. These findings, together with the observation that venturicidin, an inhibitor of the proton translocating ATPase, did not reduce the membrane potential, show that electron flow to dimethylsulphoxide or trimethylamine-N-oxide is coupled to proton translocation. Thus contrary to some previous proposals dark and anaerobic growth of Rps. capsulata in the presence of dimethylsulphoxide or trimethylamine-N-oxide cannot be regarded as purely fermentative.
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