Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/116929
Citations | ||
Scopus | Web of Science® | Altmetric |
---|---|---|
?
|
?
|
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kreitman, G. | - |
dc.contributor.author | Danilewicz, J. | - |
dc.contributor.author | Jeffery, D. | - |
dc.contributor.author | Elias, R. | - |
dc.date.issued | 2016 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry, 2016; 64(20):4095-4104 | - |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.issn | 1520-5118 | - |
dc.identifier.uri | http://hdl.handle.net/2440/116929 | - |
dc.description.abstract | Sulfidic off-odors as a result of hydrogen sulfide (H₂S) and low-molecular-weight thiols are commonly encountered in wine production. These odors are usually removed by the process of Cu(II) fining, a process that remains poorly understood. The present study aims to elucidate the underlying mechanisms by which Cu(II) interacts with H₂S and thiol compounds (RSH) under wine-like conditions. Copper complex formation was monitored along with H₂S, thiol, oxygen, and acetaldehyde concentrations after the addition of Cu(II) (50 or 100 μM) to air-saturated model wine solutions containing H₂S, cysteine, 6-sulfanylhexan-1-ol, or 3-sulfanylhexan-1-ol (300 μM each). The presence of H₂S and thiols in excess to Cu(II) led to the rapid formation of ∼1.4:1 H₂S/Cu and ∼2:1 thiol/Cu complexes, resulting in the oxidation of H₂S and thiols and reduction of Cu(II) to Cu(I), which reacted with oxygen. H₂S was observed to initially oxidize rather than form insoluble copper sulfide. The proposed reaction mechanisms provide insight into the extent to which H₂S can be selectively removed in the presence of thiols in wine. | - |
dc.description.statementofresponsibility | Gal Y. Kreitman, John C. Danilewicz, David. W. Jeffery and Ryan J. Elias | - |
dc.language.iso | en | - |
dc.publisher | American Chemical Society | - |
dc.rights | © 2016 American Chemical Society | - |
dc.source.uri | http://dx.doi.org/10.1021/acs.jafc.6b00641 | - |
dc.subject | H₂S; thiols; copper; oxidation; wine aroma; reaction mechanism | - |
dc.title | Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 1: copper-catalyzed oxidation | - |
dc.type | Journal article | - |
dc.identifier.doi | 10.1021/acs.jafc.6b00641 | - |
pubs.publication-status | Published | - |
dc.identifier.orcid | Jeffery, D. [0000-0002-7054-0374] | - |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 3 |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.