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 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.
- Copyright 1995 by the American Society for Enology and Viticulture
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Vol 46 Issue 1
