Incidence des conditions de conservation des vins blancs sur leur teneur en composés soufrés volatils

Abstract

Dans ce travail, nous avons étudié lincidence de quelques paramètres de conservation des vins issus des cépages blancs grecs, Batiki et Rhoditis, sur leur teneur en composés soufrés volatils. Il est demontré que le stade du sulfitage des vins nouveaux joue un rôle important sur la formation de ces substances, ainsi que laération qui entraîne leur diminution. De plus, la conservation des vins en barrique ou en cuve, avec les lies ou non, influence dune manière différente la teneur des vins en substances soufrées volatiles.

Influence of white wine conservation conditions on the levels of volatile sulphur compounds

In the present study, the effects of various parameters of white wine conservation on the level of volatile sulphur compounds were examined. Wines from the Greek white cvs Batiki and Rhoditis were fermented. H2S was analysed colorimetrically, the more volatile sulphur compounds by headspace-gas chromatography (GC) coupled with flame photometry detection (FPD) and the less volatile sulphur compounds by liquid extraction-GC/MS. The best time to sulphurize a young wine is 5-6 d after the end of alcoholic fermentation in order to avoid the accumulation of sulphur substances, especially in wines intended to age on lees, Aeration of wine causes a notable decrease of the more volatile sulphur compounds, whereas the diminution is less important for the less volatile sulphur compounds. Furthermore, the amount of volatile sulphur compounds is affected by the conservation of wines in barriques or in stainless tanks, the duration of contact of wine with its lees, as well as the duration of conservation.