著者

Nahoko Nishibori Asami Kuroda Osamu Yamada Nami Goto-Yamamoto

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.23, no.2, pp.241-248, 2017 (Released:2017-05-27)

参考文献数

19

被引用文献数

9

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Dimethyl trisulfide (DMTS) develops in wine during storage, creating an unpleasant aroma. However, the mechanisms of DMTS formation during the wine-making process are poorly understood. We attempted to identify the factors that affect DMTS development during storage. We found that the death of yeast cells, followed by the leakage of their cell contents into the must, enhanced DMTS formation, but this effect varied between grape cultivars. Oxidation of the must and insufficient clarification of the grape juice can also lead to DMTS development during storage. However, DMTS-P1 and methanethiol, precursors of DMTS in other beverages, contributed little to DMTS formation in wine. When synthetic grape must was fermented instead of grape juice, less DMTS developed, despite most yeast cells having died. These findings indicate that unknown compounds contained in grape juice are involved in DMTS formation and that the key compounds involved in DMTS formation in wine originate from grapes.