Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Abstract

The evolution of different volatile sulfur compounds (VSCs) during bottle maturation of two Shiraz wines submitted to controlled oxygen exposure prior to bottling (through micro-oxygenation, MOX) and postbottling (through the closure) was investigated. H(2)S, methyl mercaptan (MeSH), and dimethyl sulfide (DMS) were found to increase during aging. Lower postbottling oxygen exposure, as obtained by different degrees of oxygen ingress through the closure, resulted in increased H(2)S and methyl mercaptan. In one wine MOX increased the concentration of H(2)S and methyl mercaptan during maturation. Dimethyl disulfide and DMS were not affected by any form of oxygen exposure. Overall, postbottling oxygen had a stronger influence than MOX on the evolution of VSCs. Data suggest that dimethyl disulfide was not a precursor to methyl mercaptan during bottle maturation. For the two wines studied, a consumption of oxygen of 5 mg/L over 12 months was the most effective oxygen exposure regimen to decrease accumulation of MeSH and H(2)S during bottle aging.

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

“…Four bottles with PreSens dots were measured at bottling. Total consumed oxygen (TCO) of 5 years was calculated as the sum of oxygen present at bottling (DO and HS), plus the oxygen entering the bottle through the closure during 5 years' storage, minus DO and HS measured before wine analysis . The amount of oxygen entering the bottles under the conditions of this study was measured as described previously …”

“…While most wine is consumed within 24 h of purchase, better wines are often set aside for aging and consumption years later. Wine is a complex system capable of undergoing many different compositional changes during storage . After malolactic fermentation, racking and bottling, the wine becomes more stable .…”

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

“…Oxygen exposure also will lead to a decrease in H 2 S and MeSH concentrations. The oxidation of mercaptans to the corresponding disulphides has been proposed, but not proven (Limmer, 2005), and recent data have not found a direct relationship between the mercaptan and the disulphides (Nguyen et al, 2010;Ugliano et al, 2012). The reaction of 'reductive' compounds with o-quinones resulting from phenolic oxidation could explain the decrease of especially H 2 S and MeSH in an oxygenated wine due to the high reactivity of H 2 S toward o-quinones in wine-like solutions (Nikolantonaki & Waterhouse, 2012).…”

A review of microoxygenation application in wine

“…Most of the studies have been published on the effect of microoxygenation on the phenolic composition and colour of wine (2,18,95,96,(100)(101)(102)(103)(104)(105)(106)(107)(108)(109)(110)(111). Some of them have also been concerned with the aromatic and volatile composition (17,90,101,106,108,(110)(111)(112). A few of these approach the measuring of the concentration of oxygen dissolved in the wine during the microoxygenation treatments (90,113).…”