Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

Segurel, Marie; Razungles, Alain; Riou, Christophe; Trigueiro, Mafalda G. L.; Baumes, Raymond

doi:10.1021/jf048273r

Cited by 89 publications

(91 citation statements)

References 44 publications

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“…Storage of the finished red wine at 30°C for six weeks led to the complete removal of H 2 S, and CS 2 was reduced to approximately 2 μg/L in all samples. DMS increased to 88 μg/L (in the low YAN control and 250 mg/L YAN ferment) and 112 μg/L in the wine made from 400 mg/L YAN must; such formation of DMS during aging has been observed previously (30,31). The contribution of DMS to wine aroma, particularly in aged wines, has been described as enhancing the strawberry/raspberry character, adding developed notes, and DMS reportedly plays an important role in the sensory profile of Shiraz wines (7).…”

Section: Yeast Nutrients and Formation Of Volatile Sulfur Compoundssupporting

confidence: 81%

Analysis and Formation of Key Sulfur Aroma Compounds in Wine

Herderich

Francis

Ugliano

et al. 2011

ACS Symposium Series

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Identification and measurement of sulfur aroma compounds to better describe wine quality and style has been of significant importance to researchers and wine producers for many years. This necessarily requires the development of analytical methods to robustly quantify labile sulfur compounds at trace concentrations. With the ever-growing importance of screwcaps and other alternatives to cork closures, additional focus is on characterizing and minimizing 'reduced characters' during bottle storage. There is also a need to better understand the roles of must composition, yeast nutrients, yeast sulfur metabolism and copper fining in controlling sulfur aroma compounds. This paper explores how static headspace GC analysis of volatile sulfur compounds with cool-on-column injection and SCD detection has been optimized and applied for studies requiring direct analysis of fermentation-derived sulfur aroma compounds, such as H 2 S, DMS, CS 2 and methanethiol.

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Section: Yeast Nutrients and Formation Of Volatile Sulfur Compoundssupporting

confidence: 81%

Analysis and Formation of Key Sulfur Aroma Compounds in Wine

Herderich

Francis

Ugliano

et al. 2011

ACS Symposium Series

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“…Dimethyl sulphide (DMS) also increases during bottle ageing and can make an important contribution to wine aroma (Segurel et al, 2005;Escudero et al, 2007). The formation of DMS does not seem to be affected by oxygen exposure , although a decrease in DMS has been reported in the presence of excess oxygen (Silva Ferreira et al, 2003c;Fedrizzi et al, 2011).…”

Section: Monoterpenesmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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“…The wine constituents linked to grape variety are the monoterpenols, abundant in Muscat varieties, the methoxypyrazines, which characterize the Cabernet family, the C 13 -norisoprenoids, numerous in Chardonnay, volatile thiols in Sauvignon, volatile phenols in Traminer aromatico and dimethyl sulphide in Syrah, but these compounds could also contribute significantly to the aroma of several other varieties (Allen et al, 1991;Sefton et al, 1993;Segurel et al, 2005;Tominaga & Dubourdieu, 2000;Versini, 1985). Except for the methoxypyrazines, these constituents occur in grapes in the form of non-volatile precursors like unsaturated fatty acids, glycosides, carotenoids, cysteine S-conjugates and phenolic acids, which can originate flavour compounds during or after the technological sequence of winemaking .…”

Section: Varietal Compoundsmentioning

confidence: 99%