Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage

The influence of different winemaking variables on the evolution of volatile sulfur compounds during wine storage in the bottle was investigated. Addition of nitrogen to Shiraz grape must in the form of diammonium phosphate resulted in wines developing increased dimethyl sulfide concentration in the bottle when nitrogen was increased from 100 mg/L to 400 mg/L. Presence of glutathione at bottling at a concentration of 20 mg/L resulted in wines with increased H2S after six months in the bottle. Higher exposure to oxygen during bottle storage was detrimental to the preservation of the fruity aroma compound 3-mercaptohexanol, although it also decreased the concentration of the off-odor compounds H2S and methyl mercaptan. © 2012 American Chemical Society.