Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines.
Date
2023
Authors
Mierczynska-Vasilev, A.M.
Kulcsar, A.C.
Dabare, P.R.L.
Vasilev, K.A.
Bekker, M.Z.
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Journal article
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npj Science of Food, 2023; 7(1)
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Abstract
Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with 'reductive' aromas in wine and contribute to approximately 30% of all wine faults. These compounds can have a significant impact on wine aroma and perceived quality, and subsequently, consumer preference. In this communication, we report a method for the removal of VSC compounds based on nanoengineered surfaces that incorporate immobilized gold nanoparticles.
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Copyright 2023 The author(s). s This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing,adaptation, distribution and reproduction in any medium or format, as long as you giveappropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made (https://creativecommons.org/licenses/by/4.0/)