Original research articles

Determination of the content of dimethyl sulphide in some red wines

Abstract

This note presents a newly developed assay method of the dimethyl sulphide, and the assay of this compound in various red wines of Bordeaux and Greece, in order to determine its possible organoleptic impact.

Authors


A. Anocibar Beloqui

Affiliation : Laboratoire de Chimie Analytique, Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)


Yorgos Kotseridis

ykotseridis@aua.gr

Affiliation : Department of Food Science & Human Nutrition, Enology Laboratory, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece


Alain Bertrand

Affiliation : Laboratoire de Chimie Analytique, Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)

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