WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Oral 9 Dimethyl sulfide: a compound of interest from grape to wine glass

Dimethyl sulfide: a compound of interest from grape to wine glass

Abstract

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing1. Several chemical reactions, occurring in atmosphere protected from oxygen, are favourable to the formation and preservation of sulphur compounds such as dimethyl sulfide (DMS). DMS accumulate in wines thanks to hydrolysis of its precursors (DMSp) mainly constituted by S-methylmethionine (SMM) already identified in grapes2,3. During alcoholic fermentation (AF), a part of SMM is degrade by the action of yeast. Hence, the whole of DMSp is not given to the young wine4. However, the presence of DMS in wines in linked with the expression of bouquet typicity of Bordeaux red wines5 and is implicated to aromatic nuances such as “truffle” and “blackberry”6 notes. Also, it can influence the tasting experience to give sensory polymorphism to wines7. Even if DMS seems to be an essential contributor to aged wine aroma, some points have never been explore. This have invited us complete the knowledge on the modulations of the DMS levels from grapes to the wine service. 

Various experiments were set up to answer at our hypotheses. DMSp was measured on many Bordeaux red musts, also during AF and on wines and wine model solution.

We observed the increase of DMSp levels during merlot and cabernet-sauvignon ripening. Even if a difference of accumulation seems to exist between varieties and localization, the real amount of DMSp accumulated is similar between all samples. Among all studied parameters, a link was measured between DMSp and YAN. Then, winemaking process is a key step because DMSp is consumed at the beginning of the AF and consumption depends of the levels of YAN and sometimes the yeast strain. About wine, DMS volatility is modulated by phenolic matrix. Our study highlight a form of DMS linked with grapes tannins. It sensorial impact have been partially studied but the results suggest that during tasting, a progressive release of DMS from a linked form could be implicated in the generation of many sensorial images perceived and contribute to the complexity of wine bouquet. 

1 Peynaud, E., 1980
2 Loscos, N et al., 2008
https://doi.org/10.1016/j.aca.2007.11.033
3 Segurel et al., 2005
https://doi.org/10.1021/jf048273r
4 Dagan, L., 2006
5 Picard, M. et al., 2015
https://doi.org/10.1021/acs.jafc.5b03977
6 Lytra, G. et al., 2014
https://doi.org/10.20870/oeno-one.2014.48.1.1660
7 Lytra, G. et al., 2016
https://doi.org/10.1016/j.foodchem.2015.07.143

DOI:

Publication date: June 13, 2022

Issue: WAC 2022

Type: Article

Authors

Justine Laboyrie, Marina Bely, Michael Jourdes, Nicolas le Menn, Laurent Riquier, Stéphanie Marchand

Presenting author

Justine Laboyrie – Univ. Bordeaux, INRAE, Bordeaux INP, UR Oenologie, EA 4577, USC 1366, ISVV, F-33140 Villenave d’Ornon, France

Univ. Bordeaux, INRAE, Bordeaux INP, UR Oenologie, EA 4577, USC 1366, ISVV, F-33140 Villenave d’Ornon, France

Contact the author

Keywords

Bordeaux Red wine ageing bouquet, Dimethyl sulfide, DMSp, YAN, Matrix interaction

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Grapevine abiotic stress induce tolerance to bunch rot

Context. Botrytis bunch rot occurrence is the most important limitation for the wine industry in humid climate viticulture.

Read More

Innovative strategies for reducing astringency in Mandilaria wines 

Mandilaria, a red grape variety indigenous to the Aegean islands, is well known for its robust tannins and pronounced astringency, which can challenge the palatability and marketability of its wines. The aim of this study was the reduction of astringency in wines made exclusively from mandilaria grapes through dehydrations practices and targeted winery applications.

Read More

Harnessing biodiversity to improve grapevine rootstock adaptation to drought

Drought is one of the most challenging threats for viticulture because of its impact on reducing yield and on the composition of grapes.

Read More

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.

Read More

Study of the content of amino acids and biogenic amines in sparkling red wines

The production of red sparkling wines is lower in Spain in comparison with the winemaking of white or rosé sparkling wines. In red sparkling wine processing it is essential to obtain suitable base wines that should have moderate alcohol content, high acidity, good color values, an adequate mouth-feel and a sweet tannin. Grapes for sparkling wine production have to be harvested at low maturity stages, with lower alcohol contents and higher acidities, which will that the phenolic maturity of the grapes is also low, showing green tannins. This paper analyses different treatments in order to minimize these inconveniences: cold maceration-prefermentation and delestage to elaborate the grapes with lower maturity, must nanofiltration, and the partial osmosis of the wines made from grapes with an adequate maturity degree.

Read More