Scalping of light volatile sulfur compounds by wine closures.
Closures have an important influence on wine quality during aging in a bottle. Closures have a direct impact on oxygen exposure and on volatiles scavenging in wine. Model wine solution soaking assays of several types of closures (i.e., natural and technical cork stoppers, synthetic closures, screw caps) with two important wine volatile sulfur compounds led to a considerable reduction in their levels. After 25 days, cork closures and synthetic closures, to a lesser extent, have significantly scavenged hydrogen sulfide and dimethyl sulfide. These compounds have a determinant impact on wine aging bouquet, being largely responsible for "reduced off-flavors". Hydrogen sulfide levels are often not well correlated with the exposure of wine to oxygen or with the permeability of the closure. Its preferential sorption by some types of closures may explain that behavior. Scalping phenomenon should be taken into account when studying wine post-bottling development.
Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Institut des Sciences de la Vigne et du Vin, Université Bordeaux Segalen, 210, chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France.
Maria A
MA
Silva
Michaël
M
Jourdes
Philippe
P
Darriet
Pierre-Louis
PL
Teissedre
D002138:Calibration; D002849:Chromatography, Gas; D006862:Hydrogen Sulfide / Q000032:analysis*; D013440:Sulfides / Q000032:analysis*; D014835:Volatilization; D014920:Wine
D013440:Sulfides; C004784:dimethyl sulfide; D006862:Hydrogen Sulfide