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


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.


Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article


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


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


IVAS 2022 | IVES Conference Series


Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

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.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

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.