Chemical Sciences Department, University of Padova, via Marzolo 1, 35131 Padova, Italy.
J Agric Food Chem. 2010 Sep 8;58(17):9716-22. doi: 10.1021/jf101478w.
Fermentative sulfur compounds are recognized as strongly affecting wine aroma, mainly as off-flavors, but recently also as possible positive contributors to wine quality and typicity in still wines. Nevertheless, no evidence has been provided for the influence of these molecules on sparkling wine aroma, except for peculiar volatile thiols found in French Champagne. According to the traditional method, the second fermentation, occurring in sealed bottles, is the essence of the procedure. After this fermentation, sparkling wine is aged on yeast lees for a period ranging from a few months to several years so that yeast autolysis can take place. So far, no evidence is provided for the effect of yeast contact duration on the level of sulfur compounds. Following a HS-SPME/GC-MS method, 13 sulfur compounds, that is, ethylmercaptan, dimethyl sulfide, diethyl sulfide, dimethyl disulfide, diethyl disulfide, methyl thioacetate, ethyl thioacetate, 2-mercaptoethanol, 2-(methylthio)-1-ethanol, 3-(methylthio)-1-propanol, 4-(methylthio)-1-butanol, benzothiazole, and 5-(2-hydroxyethyl)-4-methylthiazole, were quantified in several Italian sparkling wines, produced according to the traditional method in two wineries from Trentino-South Tyrol, region. Additionally, the influence of winemaking technology differences and vintage effects on the evolution of the quoted sulfur compounds was considered. This investigation was carried out by coupling the HS-SPME data with those obtained by SPE method and relevant to other volatile compounds, which are considered as winemaking markers. This work furnished the first evidence of the effect of aging and lees contact at different storage temperatures on the levels of these analytes in sparkling wines. Significant increments were observed for dimethyl sulfide, diethyl sulfide, 2-(methylthio)-1-ethanol, 3-(methylthio)-1-propanol, and 4-(methylthio)-1-butanol during aging with a different variation slope possibly due to the remarkably different storage temperatures. No clear influence of lees contact duration was found for the majority of the sulfur compounds considered.
发酵硫化合物被认为强烈影响葡萄酒香气，主要是作为异味，但最近也可能对静止葡萄酒的质量和典型性有积极贡献。然而，除了在法国香槟中发现的特殊挥发性硫醇外，没有证据表明这些分子对起泡酒香气有影响。根据传统方法，在密封瓶中进行的二次发酵是该过程的关键。发酵后，起泡酒在酵母沉淀物上陈酿几个月到几年，以使酵母自溶发生。到目前为止，没有证据表明酵母接触时间对硫化合物水平的影响。采用 HS-SPME/GC-MS 方法，定量了 13 种硫化合物，即乙硫醇、二甲基硫、二乙基硫、二甲基二硫、二乙基二硫、甲基硫代乙酸酯、乙基硫代乙酸酯、2-巯基乙醇、2-(甲基硫代)-1-乙醇、3-(甲基硫代)-1-丙醇、4-(甲基硫代)-1-丁醇、苯并噻唑和 5-(2-羟乙基)-4-甲基噻唑，在几个意大利起泡酒中进行了定量分析，这些酒是根据特伦蒂诺-上阿迪杰大区两个酒庄的传统方法酿造的。此外，还考虑了酿酒技术差异和年份效应对所引用硫化合物演变的影响。这项研究通过将 HS-SPME 数据与 SPE 方法获得的数据以及与其他挥发性化合物相关的数据相结合来进行，这些化合物被认为是酿酒的标记物。这项工作首次证明了在不同储存温度下老化和酒渣接触对这些分析物在起泡酒中水平的影响。在老化过程中，二甲基硫、二乙基硫、2-(甲基硫代)-1-乙醇、3-(甲基硫代)-1-丙醇和 4-(甲基硫代)-1-丁醇的含量显著增加，可能是由于储存温度的差异，其变化斜率也不同。对于大多数考虑的硫化合物，没有发现酒渣接触时间的明显影响。
