1. Scalping of Light Volatile Sulfur Compounds by Wine Closures
- Author
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Pierre-Louis Teissedre, Philippe Darriet, Maria A. Silva, Michael Jourdes, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Œnologie, and Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2
- Subjects
Chromatography, Gas ,business.product_category ,Hydrogen sulfide ,reduction off-flavors ,chemistry.chemical_element ,Wine ,Sulfides ,Cork ,engineering.material ,01 natural sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Bottle ,Organic chemistry ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Hydrogen Sulfide ,wine evolution ,Scalping ,digestive, oral, and skin physiology ,010401 analytical chemistry ,Aging of wine ,food and beverages ,04 agricultural and veterinary sciences ,General Chemistry ,Pulp and paper industry ,040401 food science ,Sulfur ,0104 chemical sciences ,chemistry ,Calibration ,engineering ,Cork closures ,Dimethyl sulfide ,Volatilization ,scalping ,General Agricultural and Biological Sciences ,business - Abstract
International audience; Closures have an important influence on wine quality during aging in a bottle. Closures have a direct impact on oxygen exposure and on volatiles scavenging in wine. Model wine solution soaking assays of several types of closures (i.e., natural and technical cork stoppers, synthetic closures, screw caps) with two important wine volatile sulfur compounds led to a considerable reduction in their levels. After 25 days, cork closures and synthetic closures, to a lesser extent, have significantly scavenged hydrogen sulfide and dimethyl sulfide. These compounds have a determinant impact on wine aging bouquet, being largely responsible for "reduced off-flavors" Hydrogen sulfide levels are often not well correlated with the exposure of wine to oxygen or with the permeability of the closure. Its preferential sorption by some types of closures may explain that behavior. Scalping phenomenon should be taken into account when studying wine post bottling development.
- Published
- 2012