American Journal of Enology and Viticulture · 1995 · 12 citations · 0 references
AgricultureChemistryEnologyWine AnalysisWine ChemistryWine Quality ControlAroma CompoundsSensory Impact On WineSulfur Compound AnalysisSulfur CompoundsVolatile Aroma AnalysisWine Composition AnalysisSulfur Compound ChemistrySulfur Compound DetectionSulfur Compound QuantificationSulfur-containing Aroma CompoundsThiols In WineVolatile Thiol PrecursorsWine Aroma ChemistryWine Aroma Profiling
A sulfur compound not yet studied in alcoholic beverages was found in some wines. It has been revealed in ethyl acetate extracts of wine analyzed by GC/FPD. Its identification was made by its retention time and by GC/ MS. The compound itself has no specific odor, but is a precursor of a very unpleasant poultry-like aroma, 2-mercaptoethanol. The analysis of several hundred wines coming from France, Portugal, and Spain, showed that the <i>bis</i>(2-hydroxyethyl) disulfide content may reach 3500 µg/L, particularly in the case of wines from <i>Vitis labrusca</i> or its hybrids. More than 5% of the wines analyzed contained more than 200 µg/L.