The management of matter production by yeast throughout alcoholic fermentation could be a key issue for varied soured beverages, particularly for wines. Among the metabolites free by yeast, those derived from sulfur metabolism square measure notably necessary as a result of they powerfully influence the organoleptic quality of soured beverages. Sulfites (SO2) and compound (H2S) square measure necessary metabolites in yeast metabolism and oenology. they're key intermediates of the sulfur assimilation pathway and also are excreted by yeast into media. The excessive production of H2S will result in off-flavors and a high concentration of sulfites will delay the onset of malolactic fermentation by inhibiting carboxylic acid bacterium and is additionally a supply of health issues.