In situ high throughput method for H(2)S detection during micro-scale wine fermentation

An in situ high throughput method for the detection of H(2)S 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 H(2)S during fermentation and the generation of an H(2)S production profile. Kinetic parameters extracted from the H(2)S production profile can be used to characterise genetic factors affecting H(2)S 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 H(2)S in micro-scale fermentations.