Abstract：
:The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulfide (DMS) and methionol exceeding their sensory thresholds. Most VSCs tended to decline during the aging, while DMS was found to increase. After one year aging, the levels of DMS, 2-methyltetrahy-drothiophen-3-one and sulfur-containing esters were lower in the wines aged in oak barrels than in stainless steel tanks. The wood grain and toasting level of oak barrels significantly influenced the concentration of S-methyl thioacetate and 2-methyltetrahy-drothiophen-3-one. This study reported the evolution of VSCs in wines during oak barrel aging for the first time and evaluated the influence of barrel types, which would provide wine-makers with references in making proposals about wine aging.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ye DQ,Zheng XT,Xu XQ,Wang YH,Duan CQ,Liu YLdoi
10.1016/j.foodchem.2016.01.139subject
Has Abstractpub_date
2016-07-01 00:00:00pages
236-46eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30140-6journal_volume
202pub_type
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