RT Journal Article
SR Electronic
T1 Identification and Significance of Several Sulfur-Containing Compounds in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 219
OP 221
DO 10.5344/ajev.1985.36.3.219
VO 36
IS 3
A1 Adolf Rapp
A1 Matthias Güntert
A1 John Almy
YR 1985
UL http://www.ajevonline.org/content/36/3/219.abstract
AB 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.