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Comprehensive study of the dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation

Abstract : In this work, we focused on the effect of the initial content of SO2 in synthetic grape juice on yeast metabolism linked to the production of acetaldehyde. Lengthening of the lag phase duration was observed with an increase in the initial SO2 content. Nevertheless, an interesting finding was a threshold value of an initial SO2 content of 30 mg L−1 in the juice led to equilibrium between intracellular SO2 diffusion and SO2 production from the sulfate pool by yeast. The ratios of free and bound acetaldehydes were measured during fermentation, and the maximum accumulation of free acetaldehyde was observed when SO2 concentration equilibrium between dif-fusion and production was reached in the fermenting juice. Moreover, it was observed that SO2 addition resulted in significant changes in the synthesis of aroma compounds. Production of volatile molecules related to sulfur metabolism (methionol) was changed. But, more surprisingly, synthesis of some volatile carbon compounds (diacetyl, isoamyl alcohol, isobutyl alcohol, phenyl ethanol and their corresponding esters) was also altered because of major disruptions in the NADPH/NADP+ redox equilibrium. Finally, we demonstrated that acet-aldehyde bound to SO2 could not be metabolized by the yeast during the time course of fermentation and that only free acetaldehyde could impact metabolism.
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Contributor : Suzette Astruc <>
Submitted on : Thursday, September 17, 2020 - 9:15:35 AM
Last modification on : Thursday, November 12, 2020 - 10:06:09 AM



Thomas Ochando, Jean-Roch Mouret, Anne Humbert-Goffard, Evelyne Aguera, Jean-Marie Sablayrolles, et al.. Comprehensive study of the dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation. Food Research International, Elsevier, 2020, 136, pp.109607. ⟨10.1016/j.foodres.2020.109607⟩. ⟨hal-02941406⟩



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