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. H2S, 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 H2S and methyl mercaptan. In one wine MOX increased the concentration of H2S 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 H2S during bottle aging. © 2012 American Chemical Society.

Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. influence of pre- and postbottling controlled oxygen exposure

Ugliano, Maurizio;
2012-01-01

Abstract

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. H2S, 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 H2S and methyl mercaptan. In one wine MOX increased the concentration of H2S 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 H2S during bottle aging. © 2012 American Chemical Society.
Dimethyl disulfides; Dimethyl sulfide; Methyl mercaptans; micro-oxygenation; Oxygen consumption; Oxygen exposure; Shiraz wines; Volatile sulfur compounds, Hydrogen sulfide; Oxygen; Oxygenation; Oxygenators; Sulfur compounds; Sulfur determination; Wine, Bottles, dimethyl sulfide; hydrogen sulfide; methanethiol; oxygen; sulfide; sulfur derivative; thiol derivative; volatile organic compound, article; chemistry; food handling; methodology; time; wine, Food Handling; Hydrogen Sulfide; Oxygen; Sulfhydryl Compounds; Sulfides; Sulfur Compounds; Time Factors; Volatile Organic Compounds; Wine; bottle aging; hydrogen sulfide; methyl mercaptan; micro-oxygenation; oxygen; volatile sulfur compounds; wine
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/929317
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