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Sources of volatile sulfur compounds in wine
Author(s) -
Smith M.E.,
Bekker M.Z.,
Smith P.A.,
Wilkes E.N.
Publication year - 2015
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/ajgw.12193
Subject(s) - winery , winemaking , methanethiol , wine , chemistry , sulfur , hydrogen sulfide , vineyard , bottle , dimethyl sulfide , aging of wine , environmental chemistry , food science , organic chemistry , mechanical engineering , archaeology , engineering , history
Abstract Undesirable volatile sulfur compounds with aromas, such as boiled or rotten egg, sewage and rubber, can impact negatively on wine sensory attributes. The identity of these molecules is known but knowledge gaps exist about their source and ways to manage them in winemaking. This review focuses on the chemistry of the three main compounds: hydrogen sulfide, methanethiol and dimethylsulfide. Discussion centres on their possible origins and the efficacy of methods currently used to control them during wine production. The role of metals, both in the vineyard and in the winery, in the formation and release of these three volatile sulfur compounds is described. Oxygen management during fermentation and bulk ageing is discussed along with the impact of the bottle closure.