Affiliation:
1. Australian Wine Research Institute
2. Flinders University
3. The Australian Wine Research Institute
Abstract
Abstract
Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to approximately 30% of all wine faults. These compounds can have a significant impact on wine aroma and perceived quality, and subsequently, consumer preference. In this communication, we report a novel method for the generation of smart surfaces that incorporate immobilized gold nanoparticles to remove VSCs compounds.
Publisher
Research Square Platform LLC
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