IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Highlighting the several chemical situations of Dimethyl sulfide in wine

Highlighting the several chemical situations of Dimethyl sulfide in wine

Abstract

Dimethyl sulfide (DMS) is a compound that accumulate in wine for the early years of ageing 1. During this stage, which is often carried out in the bottle, the environmental conditions are conducive to the release of DMS from its precursors, already present in grapes2. DMS has long been associated with unpleasant odours of cabbage or green olives but technological advances in analytical methods have made it possible to quantify this compound in smaller quantities in wines, allowing scientists to consider it as an aromatically interesting molecule. Recently, DMS has been identified as a central component of ageing bouquets for participating to their complexity and typicity3,4. Indeed, it contributes to the “truffle” and “undergrowth” odours of wines and its presence intensifies the fruity aromas and more particularly of the blackcurrant notes5. Also during the tasting, DMS acts as an enhancer and an inhibitor of aromatic notes successively and alternatively6. On the other hand, recent laboratory tests have shown that a wine spiked with a known amount of DMS will not have the same smell as a wine naturally rich in the same amount of DMS. Thus, the hypothesis of the existence of weak bonds between DMS and some components of wine matrix was posed.

Several components whose combined effect may be possible was chosen for explore hypothesis. Model wine solutions were made with additions of the different target compounds and DMS. Free DMS was determined by SHS-FPD at different days according to established kinetics. Then, the sorption mode was characterized as well as the sensory impact of DMS in different matrices. 

Experiments showed that in the model solutions containing grapes tannins, the free DMS decreased over the days compared to the control without tannins where the amounts of DMS remained the same from 0 to 15 days. Differences in the decrease of free DMS in the headspace of the samples were observed and measured depending on the tannin fractions tested and the concentration added to the model solution. Then, the sorption mode employed between DMS and tannins studied would be a cooperation sorption. The characterisation of DMS in water, wine and according to its mode of service was carried out which made it possible to highlight the multiple odours of this compound and its essential contribution, whatever its form in the wine, to the aromatic characters of this one as of the opening of the bottle.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Laboyrie Justine1, Jourdes Michael1 and Marchand Stéphanie1

1University of Bordeaux, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, 210 Chemin de Leysotte – CS50008, 33882 Villenave d’Ornon Cedex, France

Contact the author

Keywords

Wine ageing, Dimethyl sulfide, sorption, tanins, bounded form aroma

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The vineyard landscape of the oasis norte of Mendoza Argentina. Economic assessment of the recreational use through contingent valuation method

Oasis Norte’s vineyards of Mendoza Argentina have shaped along their existence, a characteristic landscape; this area is close to Mendoza City

Maturation of Agiorgitiko (Vitis vinifera) red wine on its wine lees: Impact on its phenolic composition

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred.

Effects of rootstock and environment on the behaviour of autochthone grapevine varieties in the Douro region

In an experiment located at Quinta da Cavadinha, Sabrosa, Douro Region the behaviour of the varieties Touriga Nacional (TN), Tinta Barroca (TB), Touriga Franca

Evaluation des impacts environnementaux des itinéraires techniques viticoles de production de vins AOP en Val de Loire: démarche d’adaptation de la méthode de l’analyse du cycle de vie (ACV)

La société et l’état imposent plus que jamais à la viticulture française de prendre en compte ses impacts environnementaux tout en produisant des vins de qualité. Après avoir présenté ces impacts, les auteurs exposent la méthode de l’Analyse du Cycle de Vie. Ils proposent une démarche pour sa mise au point pour évaluer les impacts environnementaux en viticulture AOP en Val de Loire dans le cadre de l’évaluation de la compatibilité des objectifs qualitatifs et environnementaux de la production de raisins de cuve.

D-wines: use of LC-MS metabolomic space to discriminate italian mono-varietal red wines

Studying wine metabolome through multiple targeted methods is complicated and limitative; since grapes, yeasts, bacteria, oxygen, enological techniques and wine aging collaborate to deliver one of the richest metabolomic fingerprint.