10 Aromatic Spoilage of Wines by Raw Materials and Enological Products 607

(^3243)
45
59
64
(^7377)
88
92
103 137
152
154
30 40 50 60 70 80 90 100 110 120 130 140 150 160
0
2000
4000
6000
8000
m/ z- ->
Abundance
(a)
(b)
(c)

66875: 1,2,4-Trithiolane, 3,5-d imet hy l- (*)

45
59
60
7376
8892
152
154
30 40 50 60 70 80 90 100 110 120 130 140 150 160
0
2000
4000
6000
8000
m/ z- ->
Abundance
(^7377)
30 40 50 60 70 80 90 100 110 120 130 140 150 160
(^3244)
45
59
64
88
92
133
152
0
2000
4000
6000
8000
m/ z- ->
Abundance
Fig. 10.10Mass spectra ofcis-/trans-3,5-dimethyl-1,2,4-trithiolane. At the centre is the mass
spectra of this compound found in the library NBS75K.L
20.00 22.00 24.00 26.00 28.00 30.00 32.00 34.00 36.00 38.00
0
50000
100000
150000
200000
250000
300000
350000
400000
450000
500000
550000
600000
650000
700000
750000
Time-->
Abundance TIC: ANH2SFER.D
21.26
22.07
36.06
37.57
Fig. 10.11Chromatogram of wine extract fermented with H 2 S. The first peaks with retention times
recorded are for the compoundscis-/trans-3,5-dimethyl-1,2,4-trithiolane, and aftercis-/trans-3,6-
dimethyl-1,2,4,5-tetrathiane