Literature Cited
- American Society of Brewing Chemists. Methods of Anlaysis, 8th ed. Beer-21 Total sulfur dioxide. The Society, St. Paul, MN, 1992.
- Anderson, R., and Howard, G. The production of hydrogen sulphide by yeast and by Zymomonas anaerobia. J. Inst. Brew. 80:245–251, 1974.
- Bamforth, C. Beer flavour: Sulphur substances. Brew. Guardian 130(10):20–23, 2001.
- Dufour, J. P. Influence of industrial brewing and fermentation working conditions on beer SO2 level and flavour stability. Proc. Congr. Eur. Brew. Conv. 23:209–214, 1991.
- European Brewery Convention. Analytica–EBC. Wort-10 Free amino nitrogen in wort by spectrophotometry (IM), Beer-39 Dimethyl sulphide and other lower boiling point volatile compounds in beer by gas chromatography. Verlag Hans Carl Getranke Fachverlag, Nürnburg, Germany, 1998.
- Giudici, P., and Kunkee, R. E. The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts. Am. J. Enol. Vitic. 45:107–112, 1994.
- Gyllang, H., Winge, M., and Korch, C. Regulation of SO2 formation during fermentation. Proc. Congr. Eur. Brew. Conv. 22:347–354, 1989.
- Hansen, J., and Johannesen, P. F. Cysteine is essential for transcriptional regulation of the sulfur assimilation genes in Saccharomyces cerevisiae. Mol. Gen. Genet. 263:535–542, 2000.
- Henschke, P., and Jiranek, V. Hydrogen sulfide formation during the fermentation of model grape must as affected by nitrogen composition. Proc. Int. Symp. Nitrogen in Grapes and Wine. J. Rantz, Ed. (Am. Soc. Enol. Vitic. Davis, CA):172–84, 1991.
- Hysert, D. W., and Morrison, N. M. Sulfate metabolism during fermentation. J. Am. Soc. Brew. Chem. 34:25–31, 1976.
- Ilett, D. R. Aspects of the analysis, role, and fate of sulphur dioxide in beer—A review. Tech. Q. Master Brew. Assoc. Am. 32:213–221, 1995.
- Jiranek, V., Langride, P., and Henschke, P. A. Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen. Appl. Environ. Microbiol. 61:461–467, 1995.
- Jordan, B., and Slaughter, J. C. Sulphate availability and cysteine desulphydration activity as influences on production of hydrogen sulphide by Saccharomyces cerevisiae during growth in a defined glucose-salts medium. Trans.Br. Mycol. Soc. 87:525–531, 1986.
- Lawrence, W. C., and Cole, E. R. Isotope studies on the relationship between source and production of volatile sulphur compounds during brewery frmentations. Proc. Conv. Inst. Brew. 12:117–133, 1972.
- Munar, M., Maurice, M.-J., and Kluessendorf, A. Quantitation of sulfur dioxide residues in malt and beer by headspace gas chromatography. J. Am. Soc. Brew. Chem. 52:168–171, 1994.
- Nagami, K., Takahashi, T., Nakatani, K., and Kumada, J. Hydrogen sulfide in brewing. Tech. Q. Master Brew. Assoc. Am. 17:64–68, 1980.
- Natusch, S., Sewell, R., and Tanner, L. Determination of hydrogen sulphide in air - an assessment of impregnated paper tape methods. Anal. Chem. 46:410–415, 1974.
- Nissen, T. L., Kielland-Brandt, M. C., Nielsen, J., and Villadsen, J. Optimization of ethanol production in Saccharomyces cerevisiae by metabolic engineering of the ammonium assimilation. Metab. Eng. 2:69–77, 2000.
- O'Connor-Cox, E. S. C., and Ingledew, W. M. Wort nitrogenous sources–their use by brewing yeasts: A review. J. Am. Soc. Brew. Chem. 47:102–108, 1989.
- Ono, B.-I., Hazu, T., Yoshida, S., Kawato, T., Shinoda, S., Brzvwczy, J., and Paszewski, A. Cysteine biosynthesis in Saccharomyces cerevisiae: A new outlook on pathway and regulation. Yeast 15:1365–1375, 1999.
- Romano, P., and Suzzi, G. Production of H2S by different yeast strains during fermentation. Proc. Conv. Inst. Brew. Aust. N. Z. Sect. 22:96–98, 1992.
- Saita, M., and Slaughter, J. C. Acceleration of the rate of fermentation by Sccharomyces cerevisiae in the presence of ammonium ion. Enzyme Microb. Technol. 6:375–378, 1984.
- Stewart, G. G., Bothwick, R., Bryce, J., Cooper, D., Cunningham, S., Hart, C., and Rees, E. Recent developments in high gravity brewing. Tech. Q. Master Brew. Assoc. Am. 34(1):264–270, 1997.
- Tamayo, C., Ubeda, J., and Briones, A. Relationship between H2S-producing strains of wine yeast and different fermentation conditions. Can. J. Microbiol. 45:343–346, 1999.
- van Haecht, L., and Dufour, P. The production of sulfur compounds by brewing yeast - A review. Cerevisiae 20:51–64, 1995.
- Vos, P. A., and Gary, R. S. The origin and control of hydrogen sulfide during fermentation of grape must. Am. J. Enol. Vitic. 30:187–197, 1979.