Effect of bottle capacity and bottle-cap permeability to oxygen on dimethylsulfide formation in champagne wines during aging on the lees

American Journal of Enology and Viticulture

Volumn 52, Issue 1, 2001, Pages 54-55

  Vasserot, Y ^a   Jacopin, C ^a   Jeandet, P ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BOTTLE CAP; DIMETHYL SULFIDE; OXYGEN; PERMEABILITY; VITICULTURE; WINE PRODUCTION;

EID: 0034915849     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. The formation of dimethylsulfide during fermentation using a wine yeast
2. The analysis and importance of dimethyl sulfoxide in wine
3. Dimethyl sulfide in some Australian red wines
4. Initial study on the guava aroma of Chenin blanc and Colombar wines
5. Sensory study of selected volatile sulfur compounds in white wines
6. The quantitative determination and some values of dimethyl sulphide in white table wines
7. Effect of storage time and temperature on the formation of dimethyl sulphide and on white wine quality
8. Improved chromatographic analysis of volatile sulfur compounds by the static headspace technique on water-alcohol solutions and brandies with chemiluminescence detection
9. Flavor composition of wines: A review
10. Aroma composition of bottle-aged white wine
11. The influence of dimethyl sulphide and carbon disulphide in the bouquet of wine