PT  - JOURNAL ARTICLE
AU  - S. J. de MORA
AU  - P. LEE
AU  - D. SHOOTER
AU  - R. ESCHENBRUCH
TI  - The Analysis and Importance of Dimethylsulfoxide in Wine
AID  - 10.5344/ajev.1993.44.3.327
DP  - 1993 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 327--332
VI  - 44
IP  - 3
4099  - http://www.ajevonline.org/content/44/3/327.short
4100  - http://www.ajevonline.org/content/44/3/327.full
SO  - Am J Enol Vitic.1993 Jan 01; 44
AB  - 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.