RT Journal Article SR Electronic T1 Effect of Bottle Capacity and Bottle-cap Permeability to Oxygen on Dimethylsulfide Formation in Champagne Wines during Aging on the Lees JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 54 OP 55 DO 10.5344/ajev.2001.52.1.54 VO 52 IS 1 A1 Y. Vasserot A1 C. Jacopin A1 P. Jeandet YR 2001 UL http://www.ajevonline.org/content/52/1/54.abstract AB During aging on the lees, dimethylsulfide accumulates more rapidly when low oxygen permeability bottle caps are used. Dimethylsulfide formation is also influenced by bottle capacity, and it could result from an increase in the reduction of wine dimethyl sulfoxide.Acknowledgments: Thank you to the Union Champagne Society and the Association Recherche Oenologie Champagne-Université for financial support.