Volume 26, Number 3, April 1998Analyse des corps gras
|Page(s)||142 - 144|
Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and in wineD. Rauhut1, H. Kürbel1, K. MacNamara2 and M. Grossmann1
1 Fachgebiet Mikrobiologie und Biochemie, Forschungsanstalt Geisenheim, Von-Lade-Straße 1, D-65366 Geisenheim, Germany
2 Irish Distillers Limited, Bow Street Distillery, Smithfield, Dublin 7, Ireland
A rapid and reliable method for the determination and quantification of volatile sulfur compounds in wine is reported. The analysis was carried out with an automatic headspace injection sampler combined with a cooled injection system and coupled with a gas chromatograph and a sulfur chemiluminescence (GC-SCD) detector. The calibration curves were calculated in a wine with a very low amount of sulfur compounds. As internal standard ethyl methyl sulfide was used. In dependence on the S-compound the detection limit was in the range of 0.1 to 3 g/L. A linear response was obtained up to a concentration of about 100 g/L with an average correlation coefficient of 0.998. Major advantages are the small sample volume (3 mL), the high repeatability or reproducibility and a short total analysis time.
Key words: Low volatile sulfur compounds in wine / automatic headspace technique / sulfur chemiluminescence detector.
© EDP Sciences, Wiley-VCH 1998