Dimethyl sulphide in some Australian red wines

Authors

  • S. J. de Mora
  • S. J. Knowles
  • R. Eschenbruch
  • W. J. Torrey

DOI:

https://doi.org/10.5073/vitis.1987.26.79-84

Keywords:

red wine, sulphur, constituent, flavour, analysis, sensory rating, Australia

Abstract

DMS levels in Cabernet Sauvignon wine from the Coonawarra area of southeast South Australia were shown to vary from 42 to 910 μg l-1. Results indicate that the levels are not dependent on age but rather vary from vintage to vintage. This study does not discount the development of DMS with bottle age as it is an 'historical' survey but suggests that the levels of DMS are vintage related and may depend on viticultural practices and vinification techniques. The odour threshold for DMS in Cabernet Sauvignon was 0.07 μl l-1 (60μg l -1).

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Published

2015-12-16

Issue

Vol. 26 No. 2 (1987): VITIS

Section

Article

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