Usage and formation of sulphur compounds

Abstract

Sulphur is important for the growth of all microorganisms due to the formation of sulphur-containing amino acids. Among the wine-related microorganisms, extensive data has been accumulated for yeast of the species Saccharomyces cerevisiae. In recent years, also more and more research work is focused on the sulphur metabolism of non-Saccharomyces yeasts and lactic acid bacteria.