WW ASB 16-03
Development and implementation of GC-MS/MS method for the determination of volatile sulphur compounds related to off-flavours in wine
Stellenbosch University, Department of Viticulture and Oenology
Organic sulphur compounds play a considerable role in the sensory characteristics wine, as they are frequently present among character impact-compounds. Volatile sulphur compounds (VSC) may determine quality and typical characteristics, not all of them pleasant, such as off-flavours resembling onions, garlic, cooked cabbage, rubber and putrefaction. The possible sources of these VSC (or RSC, reductive sulphur compounds) are numerous and varied and can occur at several stages during the winemaking process or storage of bottled wine. The relationships between the factors that affect the formation of VSC are complexes and worth investigating to ensure that the final wine is of adequate quality.
From an analytical point of view, a limited number of methods is equivalent to limited knowledge of the subject matter. The goal of this project is to offer a sensitive and reliable tool for investigations, during which the positive (esters, higher alcohols, terpenes, thiols) aromas negative aromas are evaluated to obtain understanding the phenomena occurring from winemaking stages up to the consumer.