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…

Hyperspectral imaging for the appraisal of varietal aroma composition along maturation in intact Vitis vinifera L. Tempranillo Blanco berries

The knowledge of the grape aromatic composition during ripening provides very important information for winegrowers, who may carry out different viticultural practices, or determine the harvest date more accurately. However, there are currently no tools that allow this measurement to be carried out in a non-invasive and rapid way. For this reason, the aim of this work was to design a non-invasive methodology, based on hyperspectral imaging to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening.

Read More

Vine performance benchmarking of indigenous Cypriot grape varieties Xynisteri and Maratheftiko

Aim: The aims of this study were to (1) formulate a baseline understanding of the performance of the indigenous Cypriot white grape Xynisteri and the red grape Maratheftiko (Vitis vinifera L.), and (2) compare these varieties to Shiraz and Sauvignon blanc grown in a Cypriot vineyard.

Read More

Struck flint aroma in Chardonnay wines: what causes it and how much is too much?

Struck flint/struck match/gun smoke/mineral aroma is considered desirable in some styles of wines, with this character sometimes evident in wines such as Burgundian Chablis and cooler climate barrel-fermented Australian Chardonnay.

Read More

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.

Read More

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

Read More