Sulfur Cycle of Wine
Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava
In winegrowing, sulfur compounds are as important as sugars, acids or amino nitrogen. They are present in every living organism serving for building-up of tissues and control functions. Without utilizable sulfur and some of its active compounds it would not be possible to raise grapes, ferment grape juice and produce wine. Concentrations of sulfur in musts are not sufficient for creation of perfect aroma of wine. The metabolisms of sugars, nitrogen and sulfur compounds in yeasts are closely linked. Production of perfect, healthy wine is influenced by the composition of must, presence of all nutritional components and by the strain of wine yeasts as well.
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