The Analysis and Importance of Dimethylsulfoxide in Wine

¹ Department of Chemistry, University of Auckland, Private Bag 92019, Auckland, New Zealand
² Rongopai Wines Ltd., Te Kauwhata, New Zealand.

A technique for the determination of dimethylsulfoxide (DMSO) in wine has been developed. The DMSO and dimethylsulfide (DMS) contents of several Australian and New Zealand wines were measured. The concentrations varied considerably, up to maxima of 1230 and 946 µg/L for DMSO and DMS, respectively. In several instances, DMSO was the most abundant sulfur-containing constituent in wine. No trend was observed for DMSO or DMS concentrations with vintage age. In storage experiments of freshly bottled wine, the formation of both DMSO and DMS was observed within 18 weeks. Wine samples that had been spiked with DMSO and cysteine exhibited enhanced DMS production, indicating that DMSO can act as a precursor to DMS during bottle ageing.

Key words: dimethylsulfoxide, DMSO

Submitted on September 30, 1992

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