Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine
Reactive compounds with one or more sulfane sulfur atoms can be an important source of reductive off-odors in wine. These substances contain labile sulfur, which can participate in microbiological (enzymatic) and chemical transformations (including in the post-bottling period), releasing malodorous...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/2/53 |
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| author | Nikolaus Müller Doris Rauhut Andrii Tarasov |
| author_facet | Nikolaus Müller Doris Rauhut Andrii Tarasov |
| author_sort | Nikolaus Müller |
| collection | DOAJ |
| description | Reactive compounds with one or more sulfane sulfur atoms can be an important source of reductive off-odors in wine. These substances contain labile sulfur, which can participate in microbiological (enzymatic) and chemical transformations (including in the post-bottling period), releasing malodorous hydrogen sulfide (H<sub>2</sub>S) and its derivatives (MeSH, EtSH, etc.). The following sulfane sulfur compounds were considered in this review as important precursors in the wine chemistry of reductive aromas: elemental sulfur (S<sub>8</sub>), persulfides (R-S-S-H), polysulfanes (R-S<sub>n</sub>-R<sup>(</sup>′<sup>)</sup>), polythionates (<sup>−</sup>O<sub>3</sub>S-S<sub>n</sub>-SO<sub>3</sub><sup>−</sup>), thiosulfate (S<sub>2</sub>O<sub>3</sub><sup>2−</sup>) and derivatives of (poly)sulfane monosulfonic acids (R-S<sub>n</sub>-SO<sub>3</sub>H). This review discusses the formation of these compounds, their reactivity and chemical transformations in wine, including reactions of nucleophilic substitution. In particular, the reactions of thiolysis, thiosulfatolysis and sulfitolysis of sulfane sulfur compounds are described, which lead in the end to reductive aroma compounds. In this way, the review attempts to shed light on some of the mysteries in the field of sulfur chemistry in wine and the reappearance of reductive off-odors after bottling. |
| first_indexed | 2024-03-09T22:00:55Z |
| format | Article |
| id | doaj.art-ba4abd6717e5425a934b109dbef1b2aa |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T22:00:55Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-ba4abd6717e5425a934b109dbef1b2aa2023-11-23T19:49:54ZengMDPI AGFermentation2311-56372022-01-01825310.3390/fermentation8020053Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in WineNikolaus Müller0Doris Rauhut1Andrii Tarasov2Silvanerweg 9, 55595 Wallhausen, GermanyDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, GermanyDepartment of Enology, Hochschule Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, GermanyReactive compounds with one or more sulfane sulfur atoms can be an important source of reductive off-odors in wine. These substances contain labile sulfur, which can participate in microbiological (enzymatic) and chemical transformations (including in the post-bottling period), releasing malodorous hydrogen sulfide (H<sub>2</sub>S) and its derivatives (MeSH, EtSH, etc.). The following sulfane sulfur compounds were considered in this review as important precursors in the wine chemistry of reductive aromas: elemental sulfur (S<sub>8</sub>), persulfides (R-S-S-H), polysulfanes (R-S<sub>n</sub>-R<sup>(</sup>′<sup>)</sup>), polythionates (<sup>−</sup>O<sub>3</sub>S-S<sub>n</sub>-SO<sub>3</sub><sup>−</sup>), thiosulfate (S<sub>2</sub>O<sub>3</sub><sup>2−</sup>) and derivatives of (poly)sulfane monosulfonic acids (R-S<sub>n</sub>-SO<sub>3</sub>H). This review discusses the formation of these compounds, their reactivity and chemical transformations in wine, including reactions of nucleophilic substitution. In particular, the reactions of thiolysis, thiosulfatolysis and sulfitolysis of sulfane sulfur compounds are described, which lead in the end to reductive aroma compounds. In this way, the review attempts to shed light on some of the mysteries in the field of sulfur chemistry in wine and the reappearance of reductive off-odors after bottling.https://www.mdpi.com/2311-5637/8/2/53winepolysulfaneshydrogen sulfidereductive aromayeasts |
| spellingShingle | Nikolaus Müller Doris Rauhut Andrii Tarasov Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine Fermentation wine polysulfanes hydrogen sulfide reductive aroma yeasts |
| title | Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine |
| title_full | Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine |
| title_fullStr | Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine |
| title_full_unstemmed | Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine |
| title_short | Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine |
| title_sort | sulfane sulfur compounds as source of reappearance of reductive off odors in wine |
| topic | wine polysulfanes hydrogen sulfide reductive aroma yeasts |
| url | https://www.mdpi.com/2311-5637/8/2/53 |
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