Abstract
AbstractVolatile 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 method for the removal of VSC compounds based on nanoengineered surfaces that incorporate immobilized gold nanoparticles.
Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health,Food Science
Reference14 articles.
1. Goode, J., Harrop, S. Wine Faults and Their Prevalence: Data from the World’s Largest Blind Tasting. In Proc. of the 20th Entretiens Scientifiques Lallemand (Horsens, Denmark, 2008).
2. Morozova, K., Schmidt, O. & Schwack, W. Impact of headspace oxygen and copper and iron addition on oxygen consumption rate, sulphur dioxide loss, colour and sensory properties of Riesling wine. Eur. Food Res. Technol. 238, 653–663 (2014).
3. Ugliano, M. et al. Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen. J. Agric. Food Chem. 59, 2564–2572 (2011).
4. Bekker, M. Z. et al. Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines. Aust. J. Grape Wine Res. 27, 52–65 (2021).
5. Zhu, T., Vasilev, K., Kreiter, M., Mittler, S. & Knoll, W. Surface modification of citrate-reduced colloidal gold nanoparticles with 2-mercaptosuccinic acid. Langmuir 19, 9518–9525 (2003).