Sources of volatile sulfur compounds in wine

Abstract

Undesirable volatile sulfur compounds with aromas, such as boiled or rotten egg, sewage and rubber, can impact negatively on wine sensory attributes. The identity of these molecules is known but knowledge gaps exist about their source and ways to manage them in winemaking. This review focuses on the chemistry of the three main compounds: hydrogen sulfide, methanethiol and dimethylsulfide. Discussion centres on their possible origins and the efficacy of methods currently used to control them during wine production. The role of metals, both in the vineyard and in the winery, in the formation and release of these three volatile sulfur compounds is described. Oxygen management during fermentation and bulk ageing is discussed along with the impact of the bottle closure.

Impact of agronomic practices on grape aroma composition: a review

“…Aroma is one of the most important factors in determining wine character and quality and the concentration of aroma molecules can vary from a few ng L −1 to amounts that can be measured in mg L −1 (Table ). Some of those molecules are biosynthesized in berries and some result from winemaking and aging . Many authors have studied the influence of grape aroma on wine quality .…”

“…Some of those molecules are biosynthesized in berries and some result from winemaking and aging. [7][8][9][10][11] Many authors have studied the influence of grape aroma on wine quality. [12][13][14][15][16][17][18][19][20][21][22][23][24] Understanding how these factors affect grapes' composition is critical to developing strategies for adapting viticultural practices to climate change.…”

Application of ozone during grape drying for the production of straw wine. Effects on the microbiota and compositive profile of grapes

“…; Smith et al . ). The initial microflora of bunches reflects, independently from the grape variety, the microbiota usually found inside safe and mature grapes (Barata et al .…”

“…This concern is not unfounded considering that many of the volatile compounds are susceptible to oxidation (Smith et al . ; Coetzee et al . ), but it is also known that microbial alteration causes severe damages to the sensorial attributes of grapes and wines (Romano et al .…”

Foliar Application of Several Nitrogen Sources as Fertilisers to Tempranillo Grapevines: Effect on Wine Volatile Composition

“…Amino acids and ammonium play a key role in yeast population dynamics, the correct development of alcoholic fermentation, and the formation of volatile compounds, such as higher alcohols, esters and some fatty acids (Vilanova et al, 2007;. Nitrogen deficiencies in musts prior to alcoholic fermentation can lead to stuck or sluggish fermentations (Bisson & Butzke, 2000), and the release of undesirable thiols responsible of sulphurous off-flavour formation (Smith et al, 2015). Thus, nitrogen supplementation in the vineyard is carried out in order to guarantee vine development and a correct grape and must concentration of nitrogen.…”