Low concentration of dimethylsulfide (DMS) may impart a beneficial effect on the flavor and could enhance fruit character. Sensory evaluation of DMS added to wines at very low concentration has effectively shown that the addition of 26.4mg/L resulted in statistically more favored wines than those with no or 52.8mg/L added DMS. Concentration of DMS in white wines ranged from 0 to 474mg/L, with most being less than 120mg/L. There is strong evidence that most DMS found in wine accumulates after bottling during the aging process. In addition to aging it has been shown that storage temperature influence DMS concentration in bottled white wine (increasing temperature producing increasing DMS concentrations). The present study indicates that bottle capacity and oxygen permeability of bottle cap are two important factors that may affect DMS concentration in Champagne wine during the aging on yeast lees. In this experiment the base wine had been tiraged for secondary fermentation, both in 750 mL bottles and in 375 mL half bottles, and the refermented wine was left on yeast lees for five years at 11°C. Two different batches of bottle caps were used in this study: batch A correspond to bottle caps with low oxygen permeability and batch B to bottle caps with high oxygen permeability. The use of bottle cap A results in an increase of the DMS concentration in wine. The results obtained indicate that the DMS concentration in wine is also influenced by bottle capacity. Indeed, an increase in the bottle capacity results in an increase of DMS concentration.
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