Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 °C...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-04, Vol.53 (7), p.2637-2645
Main Authors: Segurel, Marie A, Razungles, Alain J, Riou, Christophe, Trigueiro, Mafalda G. L, Baumes, Raymond L
Format: Article
Language:English
Subjects:
alkali treatment
Biological and medical sciences
dimethyl sulfide
dimethyl sulfide precursors
dimethyl sulfoxide
Dimethyl Sulfoxide - metabolism
dimethylsulfonium propanoic acid
Fermentation
Fermented food industries
food analysis
Food engineering
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
heat treatment
Hot Temperature
Hydrogen-Ion Concentration
Life Sciences
Methionine - analogs & derivatives
Methionine - metabolism
methionine sulfoxide
organic sulfur compounds
red wines
Reproducibility of Results
S-methylmethionine
Sodium Hydroxide
Sulfides - analysis
Sulfides - metabolism
Time Factors
Vitamin U - metabolism
volatile organic compounds
Wine - analysis
wine aging
Wines and vinegars
Yeasts - metabolism
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Summary:The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 °C for 1 h, were demonstrated. Then, dimethyl sulfoxide (DMSO), methionine sulfoxide (MSO), S-methylmethionine (SMM), and dimethylsulfonium propanoic acid (DMSPA), reported previously as possible DMS precursors, were investigated for their ability to be DMS precursors in wine in the conditions of this model aging and of the heat-alkaline treatment. The results showed that DMSO, MSO, and DMSPA could hardly be DMS precursors in the conditions used, whereas SMM appeared to be a good candidate. Finally, the use of [2H6]-DMSPA as an internal standard for PDMS determination was proposed, because it provided better reproducibility than [2H6]-DMS used as an external standard. Keywords: Aroma; wine; aging; dimethyl sulfide; DMS; precursors; DMSO; SMM
ISSN:0021-8561
1520-5118
DOI:10.1021/jf048273r