Dimethyl trisulphide

Reference standards (+) -β-Pinene (≥98.5%), 1-Octen-3-ol, borneol (≥95%), butyric acid (≥99.5%), citral (≥95%), cis-3-hexen-1-ol (≥98%), diacetyl, dimethyl sulphide, dimethyl trisulphide (≥98.5%), 3-methylbutanal (≥97%), 2-methylbutanal (≥95%), ethyl 2-methylbutanoate (99%), ethyl 2-methylpentanoate (internal standard, ≥99%), ethyl-3-methylbutanoate (≥98%), 3-methylbutyl-2-methylpropanoate (≥98%), 2-methylbutyl-2-methylpropanoate (≥95%), and ethyl cinnamate (99%), ethyl 2-methylpropanoate (≥99%), ethyl 3-methylbutanoate (≥98%), ethyl 4-methylpentanoate (≥97%), ethyl butanoate (≥99,5%), ethyl hexanoate (≥99.5%), eugenol (99.6%), furaneol (≥99%), geraniol (≥99%), hexanol (≥99%), 3-methylbutyl acetate (≥97%), linalool (97%), menthol (99%), methyl nonanoate (≥99.8%), myrcene (≥90%), geranyl acetate (≥97%), dimethyl disulphide (≥90%), limonene (97%), hexanal (≥98%), 3-hexenol (≥95%), 2-phenyl ethanol (≥99%), β-caryophyllene (≥80%), α-humulene (≥96%), humulene oxide, S-methyl 5-methylpentanthioate S-methyl hexanthioate, S-methyl 4-methylpentanoate and theaspirane (≥90%) were purchased from Sigma Aldrich (St. Louis, MO, USA).

Methanol, ethanol, acetonitrile, dichloromethane, riboflavin, citric acid, tartaric acid, boric acid, mercaptoethanol, o-phtaldehyde (OPA), amino acid multi standard (containing acidic, neutral, and basic amino acids), riboflavin (RF), d₆-dimethyl sulphide (d₆-DMS), isopropyl disulphide, dimethyl disulphide (DMDS), dimethyl trisulphide (DMTS), p-benzoquinone (pBQ), 3-mercaptopropanoic acid (3MPA), glutathione, trifluoroacetic acid and hydrochloric acid were purchased from Sigma-Aldrich (St. Louis, MO, USA). Sodium metabisulfite was purchased from J.T. Baker (Deventer, The Netherlands). All the chemicals were of analytical grade, at least. HPLC grade water was obtained by a Milli-Q system (Millipore Filter Corp., Bedford, MA, USA).
Commercial hydrolysable tannins from chestnut wood intended for oenological use were provided by Dal Cin (Concorezzo, Italy).
The model wine solution (MW) was made of 5.0 g/L tartaric acid and 12% ethanol (v/v), adjusted to pH 3.2 with sodium hydroxide (Merck, Darmstadt, Germany).
The white wine (WW₀) produced with Trebbiano grape in vintage 2016 was collected at a local winery just after bottling and analyzed. The concentration of Met in WW₀ was 5.90 ± 0.35 mg/L and that of total SO₂ was 80 ± 2 mg/L, while no RF nor GSH were detected.