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Type: Journal article
Title: Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine
Author: Bekker, M.Z.
Kreitman, G.Y.
Jeffery, D.W.
Danilewicz, J.C.
Citation: Journal of Agricultural and Food Chemistry, 2018; 66(51):13483-13491
Publisher: American Chemical Society
Issue Date: 2018
ISSN: 0021-8561
Statement of
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
RMID: 0030105642
DOI: 10.1021/acs.jafc.8b04690
Appears in Collections:Agriculture, Food and Wine publications

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