Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6909
Título: Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in Port Wines
Autor: Ferreira, António César Silva
Paula Rodrigues, Paula
Hogg, Timothy
Pinho, Paula Guedes de
Palavras-chave: Port wines
Aging
Volatile sulfur compounds
Dimethyl sulfide
2-mercaptoethanol
Methionol
Dimethyl sulfone
Data: 2003
Editora: ACS Publication
Citação: FERREIRA, António César Silva ...[et al.] - Influence of Some Technological Parameters on the Formation of Dimethyl Sulfide, 2-Mercaptoethanol, Methionol, and Dimethyl Sulfone in Port Wines. Journal of Agricultural and Food Chemistry. ISSN: 1520-5118. Vol. 51, n.º 3 (2003), p. 727–732
Resumo: 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 O2, 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 O2 at lower pH had the largest impact. Dimethyl sulfide was formed during the experimental period in the presence of O2. Dimethyl sulfone had the same behavior. Methionol decreased significantly in the presence of O2, 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 O2, 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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6909
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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