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Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in Port Wines

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dc.contributor.authorFerreira, António César Silva
dc.contributor.authorPaula Rodrigues, Paula
dc.contributor.authorHogg, Tim
dc.contributor.authorPinho, Paula Guedes de
dc.date.accessioned2011-10-23T08:45:12Z
dc.date.available2011-10-23T08:45:12Z
dc.date.issued2003
dc.description.abstractVolatile 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.por
dc.identifier.citationFERREIRA, 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. 727–732por
dc.identifier.urihttp://hdl.handle.net/10400.14/6909
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherACS Publicationpor
dc.subjectPort winespor
dc.subjectAgingpor
dc.subjectVolatile sulfur compoundspor
dc.subjectDimethyl sulfidepor
dc.subject2-mercaptoethanolpor
dc.subjectMethionolpor
dc.subjectDimethyl sulfonepor
dc.titleInfluence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in Port Winespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva Ferreira
person.familyNameHogg
person.familyNameGuedes de Pinho
person.givenNameAntonio Cesar
person.givenNameTim
person.givenNamePaula
person.identifier392870
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.ciencia-id2510-1418-EF48
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-7395-5700
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id6504448214
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication0bde318f-79f7-4130-8600-e553f3384cc6
relation.isAuthorOfPublication.latestForDiscovery12b8092d-fe59-408b-8058-47369a97d229

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