RT Journal Article SR Electronic T1 Bis(2-Hydroxyethyl) Disulfide, a New Sulfur Compound Found in Wine. Its Influence in Wine Aroma JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 84 OP 87 DO 10.5344/ajev.1995.46.1.84 VO 46 IS 1 A1 A. Anocibar Beloqui A1 P. Guedes de Pinho A1 A. Bertrand YR 1995 UL http://www.ajevonline.org/content/46/1/84.abstract AB 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.