The formation of volatile sulphur compounds in unclarified grape juice

Authors

  • R. Eschenbruch
  • S. J. de Mora
  • S. J. Knowles
  • W. K. Leonard
  • T. Forrester
  • D. J. Spedding

DOI:

https://doi.org/10.5073/vitis.1986.25.53-57

Keywords:

must, fining, fermentation, temperature, sulphur, flavour

Abstract

The evolution of the sulphur gases OCS, CS2 and DMS was monitored during the clarification of freshly harvested juices from Müller-Turgau and Riesling. Immediately after crushing OCS and CS2 levels began to increase, substantially favoured by high temperatures. When fermentation started concentrations decreased. DMS was found only in fermenting juices.

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Published

2015-12-16

Issue

Vol. 25 No. 1 (1986): VITIS

Section

Article

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