Influence of white wine conservation conditions on the levels of volatile sulphur compounds

In the present study, the effects of various parameters of white wine conse rvation on the level of volatile sulphur compounds were examined. Wines fro m the Greek white cvs Batiki and Rhoditis were fermented. H2S was analysed colorimetrically, the more volatile sulphur compounds by headspace-gas chro matography (GC) coupled with flame photometry detection (FPD) and the less volatile sulphur compounds by liquid extraction-GC/MS. The best time to sul phurize a young wine is 5-6 d after the end of alcoholic fermentation in or der to avoid the accumulation of sulphur substances, especially in wines in tended to age on lees, Aeration of wine causes a notable decrease of the mo re volatile sulphur compounds, whereas the diminution is less important for the less volatile sulphur compounds. Furthermore, the amount of volatile s ulphur compounds is affected by the conservation of wines in barriques or i n stainless tanks, the duration of contact of wine with its lees, as well a s the duration of conservation.