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Am. J. Enol. Vitic. 46:1:84-87 (1995)
Copyright © 1995 by the American Society for Enology and Viticulture.
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Bis(2-Hydroxyethyl) Disulfide, a New Sulfur Compound Found in Wine. Its Influence in Wine Aroma

A. Anocibar Beloqui 1, P. Guedes de Pinho 2, and A. Bertrand

1 Institut d'Oenologie, Université de Bordeaux II, 351 Cours de la Libération, 33405 Talence CEDEX, France
2 JNICT (Junta Nacional de Investigacao Cientifica e Tecnologica BD/1471/91F) Portugal.

A sulfur compound not yet studied in alcoholic beverages was found in some wines. It has been revealed in ethyl acetate extracts of wine analyzed by GC/FPD. Its identification was made by its retention time and by GC/ MS. The compound itself has no specific odor, but is a precursor of a very unpleasant poultry-like aroma, 2-mercaptoethanol. The analysis of several hundred wines coming from France, Portugal, and Spain, showed that the bis(2-hydroxyethyl) disulfide content may reach 3500 µg/L, particularly in the case of wines from Vitis labrusca or its hybrids. More than 5% of the wines analyzed contained more than 200 µg/L.

Key words: aroma, sulfur compounds, wine

Submitted on April 18, 1994






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Copyright © 1995 by the American Society for Enology and Viticulture.