TY - JOUR T1 - Identification and Significance of Several Sulfur-Containing Compounds in Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 219 LP - 221 DO - 10.5344/ajev.1985.36.3.219 VL - 36 IS - 3 AU - Adolf Rapp AU - Matthias Güntert AU - John Almy Y1 - 1985/01/01 UR - http://www.ajevonline.org/content/36/3/219.abstract N2 - Samples of German wines (Riesling, Scheurebe, Morio-Muskat, Bacchus) were continuously extracted with Freon 11:dichloromethane; the extracts were concentrated and submitted to GC-MS analysis. Six sulfur-containing compounds which were not previously reported in wine were identified by comparison of their mass spectra and GC retention times with those of authentic samples which are commercially available or were synthesized. The compounds and their approximate concentrations in wine are, respectively: cis and trans 2-methylthiophan-3-ol, 0.1 to 0.5 mg/L; 4-(methylthio)-butan-1-ol, 0.05 to 0.2 mg/L; 2-[[(methylthio)methyl]thio]ethanol, 0.01 to 0.05 mg/L; 5-(2-hydroxyethyl)-4-methylthiazole 0.005 to 0.05 mg/L; and 2-mercaptoethanol, 10-5 mg/L or less. Odor threshold values using 15% aqueous ethanol were found to be at or above the concentrations for each compound measured. ER -