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Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment

Segurel, M.A., Razungles, A.J., Riou, C., Trigueiro, M.G.L., Baumes, R.L.
Journal of agricultural and food chemistry 2005 v.53 no.7 pp. 2637-2645
red wines, wine aging, organic sulfur compounds, volatile organic compounds, heat treatment, alkali treatment, dimethyl sulfoxide, food analysis
The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 degrees C for 1 h, were demonstrated. Then, dimethyl sulfoxide (DMSO), methionine sulfoxide (MSO), S-methylmethionine (SMM), and dimethylsulfonium propanoic acid (DMSPA), reported previously as possible DMS precursors, were investigated for their ability to be DMS precursors in wine in the conditions of this model aging and of the heat-alkaline treatment. The results showed that DMSO, MSO, and DMSPA could hardly be DMS precursors in the conditions used, whereas SMM appeared to be a good candidate. Finally, the use of [2H6]-DMSPA as an internal standard for PDMS determination was proposed, because it provided better reproducibility than [2H6]-DMS used as an external standard.