Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds

  • X. Lyu School of Chemical Sciences, The University of Auckland
  • L.D. Araujo School of Chemical Sciences, The University of Auckland
  • S-Y. Quek School of Chemical Sciences, The University of Auckland
  • W.J. du Toit Institute for Grape and Wine Sciences/Department of Viticulture and Oenology, Stellenbosch University
  • P.A. Kilmartin School of Chemical Sciences, The University of Auckland

Abstract

Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.

Author Biographies

X. Lyu, School of Chemical Sciences, The University of Auckland
School of Chemical Sciences, University of Auckland, Auckland
L.D. Araujo, School of Chemical Sciences, The University of Auckland
School of Chemical Sciences, University of Auckland, Auckland
S-Y. Quek, School of Chemical Sciences, The University of Auckland
School of Chemical Sciences, University of Auckland, Auckland
W.J. du Toit, Institute for Grape and Wine Sciences/Department of Viticulture and Oenology, Stellenbosch University
Institute for Grape and Wine Sciences/Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch
P.A. Kilmartin, School of Chemical Sciences, The University of Auckland
School of Chemical Sciences, University of Auckland, Auckland

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Published
2021-08-17
Section
Articles