Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
| Autor: | Ricardo López, Vicente Ferreira, Purificación Hernández-Orte, Eduardo Vela, Ernesto Franco-Luesma |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Hydrogen sulfide
chemistry.chemical_element Methanethiol Wine 01 natural sciences Redox Dissociation (chemistry) 040501 horticulture chemistry.chemical_compound Organic chemistry Molecule Hydrogen Sulfide Sulfhydryl Compounds 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences General Chemistry equipment and supplies Sulfur 0104 chemical sciences chemistry Odorants 0405 other agricultural sciences General Agricultural and Biological Sciences Oxidation-Reduction |
| Zdroj: | Zaguán. Repositorio Digital de la Universidad de Zaragoza instname |
| Popis: | This paper summarizes, discusses, and complements recent findings about the fate of H2S and methanethiol (MeSH) during wine storage. Analytical assays to determine free volatile sulfur compounds (VSCs) and brine-releasable (BR-) VSCs in combination with accelerated reductive (AR) aging and micro-oxygenation (MOX) assays allow characterizing the different categories of species able to produce H2S and MeSH and the processes of interconversion. Each wine seems to contain a specific total amount of H2S and MeSH distributed into free, metal-complexed, and oxidized forms (di and polysulfides) interconnected through reversible redox equilibria whose external expression is wine redox potential. Oxidation transforms all mercaptans likely into nonvolatile disulfides and hydrodisulfides. In anoxia, these molecules are spontaneously and quantitatively reduced back. The concomitant accumulation of major wine thiols would provoke complex dissociation and the release of free H2S and MeSH. Additionally, total amounts can increase due to the metal-catalyzed desulfhydration of cysteine and methionine. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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