Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

• Published in: Journal of agricultural and food chemistry Vol. 52; no. 23; pp. 7084 - 7093
• Main Authors: Segurel, Marie A, Razungles, Alain J, Riou, Christophe, Salles, Myriam, Baumes, Raymond L
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 17.11.2004
• Subjects: Biological and medical sciences; dimethyl sulfide; Fermented food industries; Food engineering; Food industries; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; grape juice; Hot Temperature; Humans; Hydrogen-Ion Concentration; Life Sciences; microextraction; odor compounds; Odorants - analysis; odors; solid phase extraction; Sulfides - analysis; Vitaceae; Vitis - chemistry; Vitis vinifera; Wine - analysis; wine aging; wine cultivars; wine grapes; wine quality; winemaking; wines; Wines and vinegars; France; Wine; dimethyl sulfide; Fruit; Estimation; Sensory analysis; solid-phase microextraction; DMS; Solid phase microextraction; Grenache Noir; Alcoholic beverage; Sulfides; potential DMS; Grape; Syrah; Aroma; Grenache; Variety; GRENACHE NOIR; WINE; DIMETHYL SULFIDE; SENSORY ANALYSIS; GRAPE; AROMA; SYRAH; SOLID-PHASE MICROEXTRACTION; POTENTIAL DMS
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf049160a

The contribution of dimethyl sulfide (DMS) to the aroma of Syrah and Grenache Noir wines from the Rhone Valley of France was investigated by sensory analysis, and its levels in these wines were measured. The potential DMS in the corresponding grapes and wines, susceptible to release during wine aging, was evaluated. Free DMS and potential DMS assessed by a heat−alkaline treatment were measured in grape juices and wines by SPME-GC-MS using methods previously reported and slightly modified. A relationship between potential DMS from grapes and the total DMS levels in wine was demonstrated. Furthermore, a linear regression between the ratio of free DMS levels to these total DMS levels in wine and time of storage was found. Free and potential DMS levels in grapes and wines depended on grape variety, vintage, and vine location. DMS imparted a noticeable and complex contribution to the aroma of the wines investigated, depending on the mode of sensory perception used, either before or after glass swirling. It significantly enhanced the fruity notes of the wines, and additional truffle and black olive notes. Keywords: Aroma; wine; grape; Grenache Noir; Syrah; dimethyl sulfide; DMS; potential DMS; sensory analysis; solid-phase microextraction