Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines

Franco Luesma, Ernesto; Ferreira González, Vicente

doi:10.1016/j.foodchem.2015.11.111

Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines

Franco Luesma, Ernesto (Universidad de Zaragoza) ; Ferreira González, Vicente (Universidad de Zaragoza)

Resumen: In order to better understand the processes involved in the development of H2S and methanethiol (MeSH) along anoxic storage of wines, 24 wines were stored in strict anoxia at 50 °C for 3 weeks. Free and total forms of H2S and MeSH were measured at different times. Results showed that: (1) all wines contain relevant proportions of bonded forms of H2S and MeSH (93% and 47% on average); (2) such % decreases with age; (3) levels of total forms are related to wine metal composition; (4) anoxic storage brings about an increase of free forms, a strong decrease in the percentage of bonded forms, and except for H2S in red wines, an increase in total forms. Both de novo formation and release contribute to reductive off-odors. Release is predominant for reds and H2S, while at 50 °C, de novo formation dominates for whites and rosés and MeSH.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2015.11.111
Año: 2016
Publicado en: FOOD CHEMISTRY 199 (2016), 42-50
ISSN: 0308-8146
Financiación: info:eu-repo/grantAgreement/ES/DGA/T53
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2010-22355
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
Tipo y forma: Article (PrePrint)
Área (Departamento): Química Analítica (Departamento de Química Analítica)
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Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines