Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Abstract

The contribution of dimethyl sulfide (DMS) to the aroma of Syrah and Grenache Noir wines from the Rhone Valley of France was investigated by sensory analysis, and its levels in these wines were measured. The potential DMS in the corresponding grapes and wines, susceptible to release during wine aging, was evaluated. Free DMS and potential DMS assessed by a heat-alkaline treatment were measured in grape juices and wines by SPME-GC-MS using methods previously reported and slightly modified. A relationship between potential DMS from grapes and the total DMS levels in wine was demonstrated. Furthermore, a linear regression between the ratio of free DMS levels to these total DMS levels in wine and time of storage was found. Free and potential DMS levels in grapes and wines depended on grape variety, vintage, and vine location. DMS imparted a noticeable and complex contribution to the aroma of the wines investigated, depending on the mode of sensory perception used, either before or after glass swirling. It significantly enhanced the fruity notes of the wines, and additional truffle and black olive notes.

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

“…Dimethylsulfide has been noted to increase black olive, truffle, and undergrowth sensory attributes in Syrah wines (Segurel et al 2004) and can also enhance the fruit aroma of red wines as a result of complex interactions with other volatile compounds, including esters and norisoprenoids (Segurel et al 2004, Escudero et al 2007). However, DMS is generally not considered to contribute positively to white wine aroma since it enhances asparagus, corn, and molasses characters, although this could be considered as increasing the complexity of the aroma (Goniak and Noble 1987).…”

Anthropogenic contributions to global carbonyl sulfide, carbon disulfide and organosulfides fluxes

“…DMS is important in flavouring some beverages (Segurel et al, 2004;Shaw et al, 1980). Varlet and Fernandez (2010) reviewed the occurrence, odorant properties and formation mechanisms of sulfur-containing volatile compounds in seafood.…”

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

“…The literature provides evidence that, besides these esters, other compounds that do not necessarily present fruity aromas may have an important impact on the overall fruity aroma of wine. Studies investigating red wine aromas have investigated the impact of dimethyl sulphide (DMS) on fruity aroma expression (Anocibar-Beloqui, Kotseridis, & Bertrand, 1996;de Mora, Knowles, Eschenbruch, & Torrey, 1987;Segurel, Razungles, Riou, Salles, & Baumes, 2004). These studies demonstrated that adding DMS at concentrations above its olfactory threshold conferred blackcurrant and raspberry notes on some young wines, whereas, in older wines, especially those aged in oak barrels, DMS supplementation may produce truffle or hay nuances, and even an unpleasant green-olive odour at excessive concentrations (Anocibar-Beloqui et al, 1996;Segurel et al, 2004).…”

“…Studies investigating red wine aromas have investigated the impact of dimethyl sulphide (DMS) on fruity aroma expression (Anocibar-Beloqui, Kotseridis, & Bertrand, 1996;de Mora, Knowles, Eschenbruch, & Torrey, 1987;Segurel, Razungles, Riou, Salles, & Baumes, 2004). These studies demonstrated that adding DMS at concentrations above its olfactory threshold conferred blackcurrant and raspberry notes on some young wines, whereas, in older wines, especially those aged in oak barrels, DMS supplementation may produce truffle or hay nuances, and even an unpleasant green-olive odour at excessive concentrations (Anocibar-Beloqui et al, 1996;Segurel et al, 2004). Very recently, Lytra et al (2014b) used aromatic reconstitutions to demonstrate the sensory importance of DMS, suggesting that it was an active contributor to black berry nuances in the fruity matrix studied.…”