'In situ' high throughput method for H2S detection during micro-scale wine fermentation

Abstract

An 'in situ' high throughput method for the detection of H₂S during fermentation was developed. The method utilizes a redox reaction in which sulfide ion reduces methylene blue, leading to its decolourisation. Incorporation of methylene blue into the fermentation media allows real-time detection of H₂S during fermentation and the generation of an H₂S production profile. Kinetic parameters extracted from the H₂S production profile can be used to characterise genetic factors affecting H₂S production and differentiate between environmental conditions affecting it. The method, validated here for 'Saccharomyces cerevisiae', is suited for high throughput screening purposes by virtue of its simplicity and the ability to detect H₂S in micro-scale fermentations.