Brine-Releasable Hydrogen Sulfide in Wine: Mechanism of Release from Copper Complexes and Effects of Glutathione
Author:
Affiliation:
1. Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, United States
Funder
Natural Sciences and Engineering Research Council of Canada
Saltonstall Fund
New York Wine and Grape Foundation
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04885
Reference41 articles.
1. Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection
2. Convenient, inexpensive quantification of elemental sulfur by simultaneous in situ reduction and colorimetric detection
3. Role of Elemental Sulfur in Forming Latent Precursors of H2S in Wine
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