Burgade Rémi De La, Suc Lucas, Sachot Somaya, Le Guerneve Christine, Galy Nicolas, Tixador Dimitri, Loisel Christophe, Sommerer Nicolas, Roland Aurélie
SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
DIAM Bouchage, 3 Rue des Salines, 66400, France.
Curr Res Food Sci. 2025 May 21;10:101089. doi: 10.1016/j.crfs.2025.101089. eCollection 2025.
Dimethyl sulfide (DMS) is a volatile sulfur compound that plays a complex role in wine aroma, contributing both positive and negative sensory attributes depending on its concentration. While DMS is known to accumulate during bottle aging through the degradation of precursors such as -methylmethionine (SMM), this study presents the first evidence that DMS can also be lost through wine closures a permeation mechanism. In practice, the permeation of DMS through closures was demonstrated using model wines spiked with DMS and aged under accelerated conditions at 35 °C. As DMS was detected only in the ®Tenax tubes placed above bottles containing the spiked model wines, we formally proved that DMS can permeate closures under these conditions and may account for 12 % of initial DMS. In Syrah wines, DMS concentrations increased during bottle aging due to the breakdown of SMM. However, wines sealed with more permeable closures exhibited lower DMS levels compared to those sealed with low-permeability closures, supporting findings from the model wine studies. This previously unreported phenomenon of permeation underscores the significant influence of closure permeability on the aromatic evolution of aged wines.
二甲基硫醚（DMS）是一种挥发性含硫化合物，在葡萄酒香气中发挥着复杂的作用，根据其浓度不同会产生正面和负面的感官特性。虽然已知DMS会在瓶储陈酿过程中通过诸如S-甲基蛋氨酸（SMM）等前体物质的降解而积累，但本研究首次证明DMS也会通过葡萄酒瓶塞流失——这是一种渗透机制。在实际操作中，通过向模型葡萄酒中添加DMS并在35℃加速条件下陈酿，证明了DMS通过瓶塞的渗透现象。由于仅在装有添加了DMS的模型葡萄酒的瓶子上方放置的Tenax管中检测到了DMS,我们正式证明在这些条件下DMS能够渗透瓶塞，且这可能占初始DMS的12%。在西拉葡萄酒中，由于SMM分解导致瓶储陈酿期间DMS浓度增加。然而,与使用低渗透性瓶塞密封的葡萄酒相比，使用渗透性更强的瓶塞密封的葡萄酒DMS含量更低，这支持了模型葡萄酒研究的结果。这种先前未报道的渗透现象突出了瓶塞渗透性对陈酿葡萄酒香气演变的重大影响。
