Evaluation of three alternative strategies for the long-term remediation of reductive off-odours in wines

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H₂S is the most frequently found above its odour threshold (1-10 µg/L), followed by methanethiol (MeSH). Recent evidences showed that the usual treatments to eliminate VSCs from wine e.g.: addition of Cu salts or micro-oxygenation only delay the occurrence of reductive off-odours.

The present work aims to assess the effectiveness of three alternative remediation strategies on the removal of VSCs: 1.- intensive oxygenation in the presence of a 3-mercaptopropyl-functionalized adsorbent (MPS); 2.- purging out with N₂ the wine stored in reductive conditions; and, 3.- incubation with lees.

Which of the three approaches proved to be the most effective treatment? Which was effective only in the short-term and which one was not conclusive?

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

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