Undesirable Sulfide Compounds

Negative sulfide or mercaptans are associated with reduction characteristics and can taint a wine due to their unpleasant aroma. They have low perception thresholds on the order of µg/L.

SARCO analyzes the main undesirable sulfide compounds listed below:

Compound	Descriptor
“Light” sulfide compounds (boiling point below 90°C)
Hydrogen sulfur (H₂S)	Rotten egg
Methanethiol	Croupy
Ethanethiol	Onion
Dimethyle sulfide	Quince
Diethyl sulfide	Garlic
“heavy” sulfide compounds (boiling point above 90°C)
Dimethyl disulfide	Cabbage
Methionol	Cocked cabbage
Benzothiazole	Rubber

Why quantify undesirable sulfide compounds?

Undesirable sulfide compounds have different origins: yeast metabolism, pesticide sprays for vines, thermal or photochemical origin ("light-struck"). Note also that their perception thresholds vary significantly between "light" and "heavy" sulphur compounds. For all these reasons, the analysis of these compounds permits identification of their origins and also formation prevention. Furthermore, it is helpful to manage curative treatments.

Compounds	See above table
Method	SPME/GC/MS
Volume	100 mL
Analysis duration	2 days

Our quality guarantee

Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation