The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage

被引：42

作者：

Vela, Eduardo ^{[1
]}

Hernandez-Orte, Purificacion ^{[1
]}

Franco-Luesma, Ernesto ^{[1
]}

Ferreira, Vicente ^{[1
]}

机构：

[1] Univ Zaragoza, Dept Analyt Chem, Lab Flavor Anal & Enol LAAE, IA2,UNIZAR CITA, C Pedro Cerbuna 12, E-50009 Zaragoza, Spain

来源：

FOOD CHEMISTRY | 2017年 / 231卷

关键词：

Reductive off-odors; Sulfide; Copper fining; Reduction; Sulfide-metal complexes; Sulfide precursors; HYDROGEN-SULFIDE FORMATION; DIMETHYL SULFIDE; SACCHAROMYCES-CEREVISIAE; CATALYZED OXIDATION; REACTION-MECHANISMS; GAS-CHROMATOGRAPHY; SHIRAZ WINES; NITROGEN; FERMENTATION; METALS;

D O I：

10.1016/j.foodchem.2017.03.125

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Three different red wines with reductive character have been treated with two different doses of copper sulfate (0.06 and 0.5 mg/L) and with a commercial copper-containing product at the recommended dose (0.6 mg/L). Wines were in contact with copper one week, centrifuged and stored at 50 degrees C in strict anoxia for 2 weeks (up to 7 in one case). Brine-releasable (BR-) and free fractions of Volatile Sulfur Compounds were determined throughout the process. Relevant increases of BR-H2S suggest that those wines contained other H2S precursors non-detectable by the brine dilution method. Copper treatments had two major effects: 1) immediate decrease the levels of free H2S and methanethiol (MeSH); 2) slow the rate at which free H2S (not MeSH) increases during anoxic storage. After 7 weeks of anoxia levels of free H2S and MeSH were high and similar regardless of the copper treatment. Higher copper doses could induce the accumulation of BR-H2S. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：212 / 221

页数：10

共 38 条

[31] Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection [J].