Undesirable Sulfide Compounds

Negative sulfide or mercaptans are associated with reduction characteristics and can taint a wine due to their unpleasant aroma. They have low perception thresholds on the order of µg/L.

SARCO analyzes the main undesirable sulfide compounds listed below:

Compound

Descriptor

“Light” sulfide compounds (boiling point below 90°C)

Hydrogen sulfur (H2S)

Rotten egg

Methanethiol

Croupy

Ethanethiol

Onion

Dimethyle sulfide

Quince

Diethyl sulfide

Garlic

“heavy” sulfide compounds (boiling point above 90°C)

Dimethyl disulfide

Cabbage

Methionol

Cocked cabbage

Benzothiazole

Rubber

Why quantify undesirable sulfide compounds?

Undesirable sulfide compounds have different origins: yeast metabolism, pesticide sprays for vines, thermal or photochemical origin ("light-struck"). Note also that their perception thresholds vary significantly between "light" and "heavy" sulphur compounds. For all these reasons, the analysis of these compounds permits identification of their origins and also formation prevention. Furthermore, it is helpful to manage curative treatments.

Compounds

See above table

Method

SPME/GC/MS

Volume

100 mL

Analysis duration

2 days

Our quality guarantee

  • Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
Sarco

Laboratoire Sarco®   -  25, rue Aristide Bergès 33270 FLOIRAC - +33 5 57 77 96 27 - This email address is being protected from spambots. You need JavaScript enabled to view it.