Work

Insights into the evolution of certain sulfur-containing compounds during artificial ageing of Xinomavro PDO wines

Year: 2025

Type: article

Abstract: Complex reactions favouring production or retention of volatile sulfur compounds (VSCs) are crucial for the development of red wine ageing bouquet. This study aimed to investigate the development of certain VSCs in Xinomavro red wines and examine the influence of grape origin on wine composition as it aged. Wines from Amyndeon and Naoussa PDO zones underwent artificial ageing for 24 days, and thiol precursors, varietal thiols, S-methyl-l-methionine (SMM), and dimethyl sulfide (DMS) were analysed periodically. Vineyard location and duration of ageing showed great influence on the analytes measured, with interactions revealed for thiol precursors but not 3-sulfanylhexan-1-ol. Changes in SMM and DMS concentrations indicated for the first time that a DMS pro-precursor may exist in bottled Xinomavro wine, with SMM acting as a degradation intermediate. Principal component analysis grouped regional Xinomavro wines according to the chemical transformations determined during bottle ageing.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.144229

Authors: Elli Goulioti, David W. Jeffery, Somaya Sachot, Aurélie Roland, Yorgos Kotseridis

Institutions: Agricultural University of Athens, The University of Adelaide, Institut Agro Montpellier, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Sciences pour L’Œnologie

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $4,930

OpenAlex ID: W4409225155

FWCI: 0.431

Cites: 60

Cited by: 1

Related to: 10