Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.
The evolution of different volatile sulfur compounds (VSCs) during bottle maturation of two Shiraz wines submitted to controlled oxygen exposure prior to bottling (through micro-oxygenation, MOX) and postbottling (through the closure) was investigated. H(2)S, methyl mercaptan (MeSH), and dimethyl sulfide (DMS) were found to increase during aging. Lower postbottling oxygen exposure, as obtained by different degrees of oxygen ingress through the closure, resulted in increased H(2)S and methyl mercaptan. In one wine MOX increased the concentration of H(2)S and methyl mercaptan during maturation. Dimethyl disulfide and DMS were not affected by any form of oxygen exposure. Overall, postbottling oxygen had a stronger influence than MOX on the evolution of VSCs. Data suggest that dimethyl disulfide was not a precursor to methyl mercaptan during bottle maturation. For the two wines studied, a consumption of oxygen of 5 mg/L over 12 months was the most effective oxygen exposure regimen to decrease accumulation of MeSH and H(2)S during bottle aging.
Nomacorc SA, Chemin de Xhenorie, Thimister-Clermont, Belgium. m.ugliano@nomacorc.be
Maurizio
M
Ugliano
Jean-Baptiste
JB
Dieval
Tracey E
TE
Siebert
Mariola
M
Kwiatkowski
Olav
O
Aagaard
Stéphane
S
Vidal
Elizabeth J
EJ
Waters
D005511:Food Handling / Q000379:methods; D006862:Hydrogen Sulfide / Q000032:analysis; D010100:Oxygen / Q000032:analysis / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000032:analysis; D013440:Sulfides / Q000032:analysis; D013457:Sulfur Compounds / Q000032:analysis*; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
D013438:Sulfhydryl Compounds; D013440:Sulfides; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds; C005231:methylmercaptan; C004784:dimethyl sulfide; D010100:Oxygen; D006862:Hydrogen Sulfide