Loss and formation of malodorous volatile sulfhydryl compounds during wine storage

Gal Y. Kreitman, Ryan Elias, David W. Jeffery, Gavin L. Sacks

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H2S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H2S and MeSH can increase up to a few µM (> 40 µg/L) during anoxic storage, but the identity of the latent sources of these sulfhydryls is still disputed. This review critically evaluates the latent precursors and pathways likely to be responsible for the loss and formation of these sulfhydryls during wine storage based on the existing enology literature as well as studies from food chemistry, geochemistry, biochemistry, and synthetic chemistry. We propose that three precursor classes have sufficient concentration and metastability to serve as latent sulfhydryl precursors in wine: 1) transition metal-sulfhydryl complexes, particularly those formed following Cu(II) addition, which are released under anoxic conditions through an unknown mechanism; 2) asymmetric disulfides, polysulfanes, and (di)organopolysulfanes formed through transition-metal mediated oxidation (e.g., Cu(II)) of sulfhydryls or pesticide degradation, and released through sulfitolysis, metal-catalyzed thiol-disulfide exchange or related reactions; 3) S-alkylthioacetates, primarily formed during fermentation, and releasable hydrolytically. Some evidence also exists for S-amino acids serving as precursors. Based on these findings, we propose a "decision tree" approach to choosing appropriate strategies for managing wines with sulfurous off-aromas.

Original languageEnglish (US)
Pages (from-to)1728-1752
Number of pages25
JournalCritical reviews in food science and nutrition
Volume59
Issue number11
DOIs
StatePublished - Jan 1 2019

Fingerprint

Wine
Sulfhydryl Compounds
wines
transition elements
sulfides
Disulfides
Transition metals
Metals
odors
Sulfur Compounds
food chemistry
Hydrogen Sulfide
Decision Trees
Biochemistry
Geochemistry
Sulfur compounds
hydrogen sulfide
geochemistry
Coordination Complexes
Hydrogen sulfide

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Kreitman, Gal Y. ; Elias, Ryan ; Jeffery, David W. ; Sacks, Gavin L. / Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. In: Critical reviews in food science and nutrition. 2019 ; Vol. 59, No. 11. pp. 1728-1752.
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Loss and formation of malodorous volatile sulfhydryl compounds during wine storage. / Kreitman, Gal Y.; Elias, Ryan; Jeffery, David W.; Sacks, Gavin L.

In: Critical reviews in food science and nutrition, Vol. 59, No. 11, 01.01.2019, p. 1728-1752.

Research output: Contribution to journalArticle

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