Sulfur compounds are not a single sensory category. Preserving one desirable compound may also preserve an unwanted one. Matrix and fermentation history limit transfer to whiskey; lead author affiliated with a closure producer. Fresh September28: PDF188 Figures2/3 show an unexplained roughly tenfold disagreement in low-glutathione six-month H2S controls. Do not select a definitive effect size; accelerated storage also does not reproduce the real-aging DMS magnitudes.
Separate Shiraz and Sauvignon Blanc experiments, not one combined treatment. The highest nitrogen level differed from the intermediate level; the storage experiment used one closure type with differing oxygen exposure. Figures PDF187–188.
Nitrogen treatment during Shiraz fermentation affected later dimethyl sulfide formation. In a Sauvignon Blanc storage experiment, low oxygen helped retain desirable 3-MH but also favored hydrogen sulfide and methanethiol; glutathione treatment increased hydrogen sulfide after six months.
192
181
Chapter 12; PDF-page numbering
September28: full chapter freshly read and relevant figures/tables inspected. Paraphrase remains a bounded source representation; new numerical/method qualifications added. PDF locators retained.
No access
Evidence
Nitrogen treatment during Shiraz fermentation affected later dimethyl sulfide formation. In a Sauvignon Blanc storage experiment, low oxygen helped retain desirable 3-MH but also favored hydrogen sulfide and methanethiol; glutathione treatment increased hydrogen sulfide after six months.
Location and context
Maurizio Ugliano, Paul A. Henschke, and Elizabeth J. Waters. Chapter 12: Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage. Supplied PDF 181–192.
Separate Shiraz and Sauvignon Blanc experiments, not one combined treatment. The highest nitrogen level differed from the intermediate level; the storage experiment used one closure type with differing oxygen exposure. Figures PDF187–188.
Annotation
Sulfur compounds are not a single sensory category. Preserving one desirable compound may also preserve an unwanted one. Matrix and fermentation history limit transfer to whiskey; lead author affiliated with a closure producer.
Fresh September 28 qualification: PDF188 Figures2/3 show an unexplained roughly tenfold disagreement in low-glutathione six-month H2S controls. Do not select a definitive effect size; accelerated storage also does not reproduce the real-aging DMS magnitudes.
Verification checklist
Verified as an accurate representation of this source, not an independent replication of its results.