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

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.