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Evolution of Volatile Sulfur Compounds during Wine Fermentation.
Matias I Kinzurik1, Mandy Herbst-Johnstone1, Richard C Gardner1
1School of Chemical Sciences and ‡School of Biological Sciences, University of Auckland , Private Bag 92019, Auckland, New Zealand.
Journal of Agricultural and Food Chemistry
|August 15, 2015
Summary
This study tracked volatile sulfur compounds (VSCs) during wine fermentation. Yeast strains and media significantly impacted VSC production timing and levels, affecting wine aroma.
Area of Science:
- Food Science
- Oenology
- Analytical Chemistry
Background:
- Volatile sulfur compounds (VSCs) are crucial for wine aroma, often negatively impacting quality due to low sensory thresholds.
- Understanding VSC biosynthesis during fermentation is key to controlling wine sensory profiles.
Purpose of the Study:
- To analyze the time course of 12 volatile sulfur compounds (VSCs) during wine fermentation.
- To investigate the impact of different Saccharomyces cerevisiae strains and fermentation media on VSC production.
Main Methods:
- Headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).
- Analysis of VSC biosynthesis in two yeast strains (BY4743 and F15) using synthetic grape media and Sauvignon Blanc juice.
Main Results:
- Seven VSCs were detected above background levels, with three exceeding sensory thresholds.
- Significant differences observed in the timing and evolution of VSC production between yeast strains and media.
- Methanethiol showed an early spike during anaerobic growth; heavier VSCs like benzothiazole were produced steadily; diethyl sulfide appeared late.
Conclusions:
- Yeast strain and fermentation medium are critical factors influencing VSC profiles in wine.
- The temporal dynamics of VSC production vary significantly, impacting wine aroma development.
- This research provides insights into managing VSCs for improved wine quality.
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