@article {Beloqui84, author = {A. Anocibar Beloqui and P. Guedes de Pinho and A. Bertrand}, title = {Bis(2-Hydroxyethyl) Disulfide, a New Sulfur Compound Found in Wine. Its Influence in Wine Aroma}, volume = {46}, number = {1}, pages = {84--87}, year = {1995}, doi = {10.5344/ajev.1995.46.1.84}, publisher = {American Journal of Enology and Viticulture}, abstract = {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 {\textmu}g/L, particularly in the case of wines from Vitis labrusca or its hybrids. More than 5\% of the wines analyzed contained more than 200 {\textmu}g/L.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/46/1/84}, eprint = {https://www.ajevonline.org/content/46/1/84.full.pdf}, journal = {American Journal of Enology and Viticulture} }