Abstract:
The determination of sulfur compounds in wines fulfills multiple objectives with scientific and practical relevance in the wine industry. This process serves as an essential tool for controlling and ensuring the organoleptic quality of wine, monitoring yeast activity, preventing olfactory defects, and guaranteeing compliance with rigorous production standards. Sulfur compounds, including thiols and sulfides, have an extremely low perception threshold, with the ability to substantially influence the organoleptic quality of wine even at minimal concentrations. Their low perception threshold highlights the high sensitivity of tasters to these compounds, requiring careful and precise analysis.