IDENTIFICATION AND ANALYSIS OF HEAVY VOLATILE SULFUR-COMPOUNDS IN WINES BY GAS-CHROMATOGRAPHY AND FLAME PHOTOMETRY

Heavy volatile sulphur compounds (boiling point > 90-degrees-C) of wines were analysed by capillary gas chromatography and flame photometric detection at 393 nm (FPD). After optimization of FpD response for different types of sulphur compounds, the quick and simple method presented allows the quantification of the principal volatile sulphur compounds of wines extractable by ether-pentane [1:1] solvent. With a small volume of sample (50 ml), microgram per liter levels of sulphur compounds may be dosed with a good repeatability (Z(alpha 0,05) = 14.9%). The aromatic impact of some volatile sulphur compounds, identified and quantified, in wines is also presented. The role of these in the reduction taint of white wines is discussed.