terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2025 9 Analysis and composition of grapes, wines, wine spirits 9 HPLC-based quantification of elemental sulfur in grape juice

HPLC-based quantification of elemental sulfur in grape juice

Abstract

Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important. For example, it is thought that sulfur residues can contribute to the formation of undesirable volatile sulfur compounds (VSCs) such as hydrogen sulfide (H2S), and methanethiol (MeSH), which negatively affect wine quality.2,3 Existing analytical methods to measure elemental sulfur in grape and wine samples are laborious and often require large volumes of samples. This study has developed a straightforward HPLC-DAD method for measuring elemental sulfur following a small-scale solvent-based extraction process. The method was subsequently employed in a study investigating the impact of residual elemental sulfur in grape juice, under low and high nitrogen conditions, on the formation of VSCs during fermentation and ageing.

References

[1] Thomas, C. S.; Boulton, R. B.; Silacci, M. W.; Gubler, W. D. The Effect of Elemental Sulfur, Yeast Strain, and Fermentation Medium on Hydrogen Sulfide Production During Fermentation. Am. J. Enol. Vitic. 1993, 44 (2), 211.

[2]Rankine, B. C. Nature, Origin and Prevention of Hydrogen Sulphide Aroma in Wines. Journal of the Science of Food and Agriculture 1963, 14 (2), 79–91. https://doi.org/10.1002/jsfa.2740140204.

[3] Jastrzembski, J. A.; Allison, R. B.; Friedberg, E.; Sacks, G. L. Role of Elemental Sulfur in Forming Latent Precursors of H2S in Wine. J. Agric. Food Chem. 2017, 65 (48), 10542–10549. https://doi.org/10.1021/acs.jafc.7b04015.

Publication date: June 5, 2025

Type: Oral communication

Authors

Sukhpreet Gill1,*, Rebecca C. Deed1,2, Tanya Rutan3, Ngarita Warden3, Rebecca E. Jelley1, Bruno Fedrizzi1

1 School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland, New Zealand
2 School of Biological Sciences, University of Auckland, 5 Symonds St, Auckland, New Zealand
3 Bragato Research Institute, 85 Budge St, Blenheim, New Zealand

Contact the author*

Keywords

elemental sulfur, HPLC, grape juice, acetone extraction

Tags

IVES Conference Series | Macrowine | Macrowine 2025

Related articles…

Evaluating the greenness of wine analytical chemistry: A new metric approach

Wine is a complex matrix whose composition depends on climatic, agricultural, and winemaking factors, making quality control and authenticity assessment critical in the global market.

Adapting Portuguese vineyards to climate change: impact of different irrigation regimes on phenolic composition

Climate change has led to increased extreme weather events, such as severe droughts and intense rainfall, with regions like Alentejo and Algarve in Portugal, being particularly affected.

Exploring non-Saccharomyces wine yeasts native from Castilla-La Mancha (Spain) to enhance bioprotection and quality of wines

The current tendency to reduce SO2 in winemaking, due to its adverse effects in sensitive individuals [1], has led to the development of new techniques to mitigate SO2 absence and to exert the same antimicrobial and antioxidant effects.

Characterization of intact glycoside aroma precursors of recovered minority Spanish red grape varieties by High-Resolution Mass Spectrometry

In Spain, the wide diversity of red grapevine varieties represents an advantage when choosing the most suitable one for cultivation based on different climatic conditions, without implying a loss of their enological potential.

First disclosure of eugenol precursors in Vitis genus: analytical development and quantification

The main aim of this work was to develop an analytical method to disclosure the
molecular form of eugenol precursor. Indeed eugenol is an important contributor to
Armagnac spirits typicity made with Baco blanc.