title: Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.
abstract: The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulfide (DMS) and methionol exceeding their sensory thresholds. Most VSCs tended to decline during the aging, while DMS was found to increase. After one year aging, the levels of DMS, 2-methyltetrahy-drothiophen-3-one and sulfur-containing esters were lower in the wines aged in oak barrels than in stainless steel tanks. The wood grain and toasting level of oak barrels significantly influenced the concentration of S-methyl thioacetate and 2-methyltetrahy-drothiophen-3-one. This study reported the evolution of VSCs in wines during oak barrel aging for the first time and evaluated the influence of barrel types, which would provide wine-makers with references in making proposals about wine aging.
authors.affiliation: College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Dong-Qing
authors.initials: DQ
authors.lastname: Ye
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Xiao-Tian
authors.initials: XT
authors.lastname: Zheng
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Xiao-Qing
authors.initials: XQ
authors.lastname: Xu
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Yun-He
authors.initials: YH
authors.lastname: Wang
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Chang-Qing
authors.initials: CQ
authors.lastname: Duan
authors.affiliation: College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: yanlinliu@nwsuaf.edu.cn.
authors.forename: Yan-Lin
authors.initials: YL
authors.lastname: Liu
mesh_terms: D061353:Food Storage; D006801:Humans; D029963:Quercus; D013457:Sulfur Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*; D014934:Wood
chemical_list: D013457:Sulfur Compounds
keywords: HS-SPME/GC-FPD; Oak barrel aging; Volatile sulfur compounds; Wine