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|Title:||Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine|
|Citation:||Journal of Agricultural and Food Chemistry, 2018; 66(51):13483-13491|
|Publisher:||American Chemical Society|
|Marlize Z. Bekker, Gal Y. Kreitman, David W. Jeffery and John C. Danilewicz|
|Abstract:||Diorganopolysulfanes can be generated when hydrogen sulfide (H₂S) and thiols are oxidized in the presence of Cu(II) under conditions usually aimed at removing H₂S from wine. This work sought to understand if polysulfanes could act as latent sources of H₂S during postbottling storage. The stability of the polysulfanes formed in situ in model wine containing cysteine, H₂S, and transition metals was dependent both on the number of sulfur linking atoms (Sn) and on the presence of a reducing agent, such as sulfur dioxide or ascorbic acid. A polysulfane containing three linking sulfur atoms was the most stable, with 84% of the relative initial amount remaining in solution after six months, compared to polysulfanes containing four or more linking sulfur atoms that decomposed rapidly, with 26% remaining after six months. Importantly, sulfur dioxide was associated with the rapid degradation of polysulfanes and subsequent liberation of H₂S. Three cysteine- S-sulfonates were also tentatively identified, which gives insight into the possible release mechanisms involved with H₂S reappearance.|
|Keywords:||Polysulfanes; thiosulfates; hydrogen sulphide; cysteine; reductive aromas; wine; antioxidants|
|Rights:||© 2018 American Chemical Society|
|Appears in Collections:||Agriculture, Food and Wine publications|
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