The influence of dimethyl sulphide and carbon disulphide in the bouquet of wines

Authors

  • D. J. Spedding
  • P. Raut

DOI:

https://doi.org/10.5073/vitis.1982.21.240-246

Abstract

Sensory evaluation of DMS added to wines at very low concentrations has shown that addition of 0.022 μl · l-1 resulted in statistically more favoured wines than those with no, or 0.044 μl · l-1 added DMS. This shows that low concentrations of DMS can have a beneficial effect on the quality of some wines.
The concentration of CS2 necessary to give any sensory response was higher than that observed in any commercial wine.
The threshold of smell for DMS in distilled water was found tobe 7.5 x 10-5 μl · l-1 (0.08 ppb) while that for taste was 4 x 10-4 μl · l-1 (0.4 ppb).

Der Einfluß von Dimethylsulfid und Schwefelkohlenstoff auf das Weinaroma

Bei der sensorischen Beurteilung von Weinen, denen Dimethylsulfid in sehr niedrigen Konzentrationen zugesetzt worden war, wurden jene mit 0,022 μl · l-1 vor solchen ohne oder mit 0,044 μl · l-1 Dimethylsulfid bevorzugt. Geringe DMS-Mengen können demnach die Weinqualität positiv beeinflussen.
Die sensorisch wahrnehmbare Schwefelkohlenstoffkonzentration war höher als die in den Weinen gefundenen Mengen.
Der Geruchsschwellenwert für Dimethylsulfid in Aqua dest. betrug 7,5 x 10-5 μl · l-1, der Geschmacksschwellenwert dagegen 4 x 10-4 μl· l-1.

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Published

2016-02-09

Issue

Vol. 21 No. 3 (1982): Vitis

Section

Article

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