The Effect of Various Vinification Parameters on the Development of Several Volatile Sulfur Compounds in Greek White Wines of the Cultivars Batiki and Muscat of Hamburg

¹ Athens Wine Institute, National Agricultural Research Foundation (N.AG.RE.F.), 1 Sofokli Venizelou Str., Lykovrissi 14123, Athens, Greece.

wineinst{at}otenet.gr

The formation of some volatile sulfur compounds in Greek white wines was investigated in relation to various vinification parameters. Hydrogen sulfide, methionol, 3-methylthiopropionic acid, ethyl 3-methylthiopropionate, 2-methylthioethanol, 2-methyltetrahydro-thiophenone-3, cis- and trans-2-methylthiophan-3-ol were the compounds examined. The parameters examined were bisulfite addition to the must, must turbidity, fermentation temperature, inoculation with different yeast strains, and period of contact of sulfited wines with their yeast sediment and pressings during must preparation. Analysis of hydrogen sulfide was carried out colorimetrically, whereas the volatile organic sulfur compounds were analyzed by GC/MS. The results indicate that the formation of these substances during and after fermentation are directly influenced by the investigated vinification parameters. Furthermore, the higher alcohols, fatty acids, and their ethyl esters, which constitute the fermentation aroma, were also demonstrated to be negatively affected by the same treatments which lead to the production of the off-flavor sulfur compounds.

Key words: volatile sulfur compounds, hydrogen sulfide, vinification parameters, aroma, fermentation, wine

Submitted on July 14, 1998
Revised on June 22, 1999

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