TY - JOUR 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. SP - 54 LP - 55 DO - 10.5344/ajev.2001.52.1.54 VL - 52 IS - 1 AU - Y. Vasserot AU - C. Jacopin AU - P. Jeandet Y1 - 2001/01/01 UR - http://www.ajevonline.org/content/52/1/54.abstract N2 - 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. ER -