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A r apid and reliable method for the determination and quantification of volatile sulfur compounds in wine is r eported. The analysis was carried out with an automatic headspace injection sampler combined with a cooled injection system and cou - pled with a gas chromatograph and a sulfur chemiluminescence (GC-SCD) detector. The calibr ation cur ves were calculated in a wine with a very low amount of sulfur compounds. As internal standard ethyl methyl sulfide was used. In dependence on the S- compound the detection limit was in the range of 0.1 to 3 µg/L. A linear response was obtained up to a concentr ation of about 100 µg/L with an average correlation coef ficient of 0.998. Major advantages are the small sample volume (3 mL), the high repea- tability or r eproducibility and a short total analysis time .

Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and in wine