Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines
Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines
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DOI：
10.1021/jf025934g
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发表时间：
2003-01-29
影响因子：
6.1
通讯作者：
De Pinho, PG
中科院分区：
文献类型：
--
作者：
Ferreira, ACS;Rodrigues, P;De Pinho, PG
测定了15种新波特酒和12种陈年波特酒的挥发性硫化合物。由于两组葡萄酒之间的硫化合物池存在很大差异，因此进行了实验方案以确定哪些技术参数（溶解 O-2、游离 SO2 水平、pH 值和时间/温度）与这些化合物的形成/消耗相关。为此目的选择了四种硫化合物：二甲硫醚、2-巯基乙醇、二甲砜和甲硫醇。在较低 pH 值下升高温度和 O-2 的协同效应影响最大。实验期间在O-2存在下形成二甲硫醚。二甲基砜也有同样的行为。 O-2 存在时甲硫醇显着减少，但没有形成甲硫醇。被认为是干酒中重要的“异味”的2-巯基乙醇在O-2存在的实验期间(54天)也减少，并且形成相应的二硫化物。这些结果证实了这样一个事实：老波特酒（桶陈酿）永远不会产生与甲硫醇（花椰菜）、2-巯基乙醇（橡胶/烧焦）或甲硫醛（煮熟的土豆）的存在相关的“异味”。事实上，温度和氧气是这些分子消耗的主要因素。然而，在波特酒陈酿过程中，可能会出现一些“木瓜”和“金属”的味道，这些可能与二甲基硫醚的存在有关。
Volatile sulfur compounds of 15 young port wines and 12 old port wines were determined. As there is a great difference in the pool of sulfur compounds between the two groups of wines, an experimental protocol was performed to determine which technological parameter (dissolved O-2, free SO2 levels, pH, and time/temperature) was related with the formation/consumption of these compounds. Four sulfur compounds were selected for this purpose: dimethyl sulfide, 2-mercaptoethanol, dimethyl sulfone, and methionol. The synergistic effects of increasing temperature and O-2 at lower pH had the largest impact. Dimethyl sulfide was formed during the experimental period in the presence of O-2. Dimethyl sulfone had the same behavior. Methionol decreased significantly in the presence of O-2, but no methional was formed. 2-Mercaptoethanol, considered to be an important "off-flavor" in dry wines, also decreased during the experimental period (54 days) in the presence Of O-2, and the respective disulfide was formed. These results corroborate the fact that old port wine (barrel aged) never develops "off-flavors" associated with the presence of methionol (cauliflower), 2-mercaptoethanol (rubber/burnt), or methional (cooked potato). In fact, temperature and oxygen are the major factors in the consumption of these molecules. However, some notes of "quince" and "metallic" can appear during port wine aging, and these can be associated with the presence of dimethyl sulfide.