Effect of bottle capacity and bottle-cap permeability to oxygen on dimethylsulfide formation in champagne wines during aging on the lees

Authors
Vasserot, Y Jacopin, C Jeandet, P
Citation
Y. Vasserot et al., Effect of bottle capacity and bottle-cap permeability to oxygen on dimethylsulfide formation in champagne wines during aging on the lees, AM J ENOL V, 52(1), 2001, pp. 54-55
Citations number
11
Categorie Soggetti
Agriculture/Agronomy
Journal title
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
ISSN journal
00029254 → ACNP
Volume
52
Issue
1
Year of publication
2001
Pages
54 - 55
Database
ISI
SICI code
0002-9254(2001)52:1<54:EOBCAB>2.0.ZU;2-Z
Abstract
During aging on the fees, dimethylsulfide accumulates more rapidly when low oxygen permeability bottle caps are used. Dimethylsulfide formation is als o influenced by bottle capacity, and it could result from an increase in th e reduction of wine dimethyl sulfoxide.