Spontaneous production of Hydrogen
Sulfide (H2S) during the fermentation process is a recurrent problem
in wine production. The unpleasant odor and taste that results from
this makes the wine unmarketable. Test fermentations have established
that the fermentative yeast themselves contribute significantly
to H2S production. The appearance of excess H2S is sporadic and,
though certain treatments can reduce the frequency of spoiled fermentations,
there is no certain means of blocking the process. This proposal
seeks support for the engineering of a strain of yeast that is incapable
of producing H2S. This strain could therefore be consistently used
for fermentation with no generation of H2S. |
