Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms
| Autor: | Purificación Hernández-Orte, Vicente Ferreira, Eduardo Vela, Ernesto Franco-Luesma |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Hydrogen sulfide
Inorganic chemistry chemistry.chemical_element Wine Methanethiol Food chemistry 01 natural sciences Redox Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Hydrogen Sulfide Sulfhydryl Compounds MOX fuel 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science Sulfur Copper 0104 chemical sciences Oxygen chemistry Odorants Oxidation-Reduction Food Science |
| Zdroj: | Food Chemistry. 243:222-230 |
| ISSN: | 0308-8146 |
| Popis: | This work seeks to assess the effects of micro-oxygenation (MOX) on the present and potential levels of Volatile Sulfur Compounds (VSCs) of wine. With such purpose, three red wines with a tendency to develop sulfury off-odors were subjected to three different MOX conditions (4.4–20 mg/L delivered at 0.05 or 0.2 mg/L/day). Samples were further subjected to Accelerated Reductive aging (AR) and analyzed for free and Brine Releasable (BR) VSCs and redox potential. Although MOX induced strong decreases in the levels of all free VSCs, hardly affected the ability of the wine to release back hydrogen sulfide and other mercaptans during AR-aging. During aging BR-levels of MOX samples became in most cases similar or higher than non-oxygenated controls. BR-levels and the fractions free/BR follow characteristic sigmoid plots when represented versus redox potential suggesting that all changes are the result of reversible equilibria between free, metal-complexed and oxidized forms of VSCs. |
| Databáze: | OpenAIRE |
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