dimethyl sulphide

225 µg per capsule

DMS, like sweetcorn or tomato sauce”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of DMS character. Dimethyl sulphide is formed during ageing of wine and can potentially be formed by yeast during fermentation. At low concentrations DMS contributes to the body and mouthfeel of white wines. In red wines it contributes to fruitiness. When present in excess DMS is an off-flavour, imparting notes of cooked maize, tomato and asparagus.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to detect DMS character in wine is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
225 µg per capsule
The flavour threshold of dimethyl sulphide in wine is 25 - 75 µg / l.
Dimethyl sulphide is formed during ageing of wine in ways that are not yet fully understood. The flavour can potentially arise as a result of microbiological growth during wine fermentation.
At low concentrations DMS can contribute to the body and mouthfeel of white wines. In red wines, it contributes to fruitiness, reminiscent of quince or truffles. At higher concentrations it may present itself as an off-flavour, imparting cooked corn, tomato or asparagus notes to affected wines.
CAS registry number
The CAS registry number of dimethyl suphide is 75-18-3.
Other names
  • DMS
  • dimethyl monosulfide
  • methylsulfanylmethane
  • methyl monosulfide
  • methane thiomethane
  • methyl sulfide
  • methyl thioether
  • methylsulfanylmethane
  • 2-thiapropane
  • thiobis(methane)
  • thiobismethane
The perception of dimethyl sulphide is influenced by the presence of aromatic higher alcohols such as 2-phenylethanol which can be present at high concentrations in some wines.
Threshold distribution
Capsules per pot
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