Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)

Twelve wines have been stored in anoxia to monitor hydrogen sulfide (H2S) and methanethiol (MeSH) emitted. Emissions were studied for 3 months at 75 °C, 10 months at 50 °C, and 18 months at 35 °C. H2S emissions followed first-order kinetics with half-lives of 0.89 months at 75 °C and (estimated) 24....

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Detalhes bibliográficos
Autores: Ainsa-Zazurca, Susana, Ontañón, Ignacio, Ferreira, Vicente
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2025
País:España
Recursos:Universidad de Zaragoza
Repositório:Zaguán. Repositorio Digital de la Universidad de Zaragoza
OAI Identifier:oai:zaguan.unizar.es:162461
Acesso em linha:http://zaguan.unizar.es/record/162461
Access Level:Acceso aberto
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spelling Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)Ainsa-Zazurca, SusanaOntañón, IgnacioFerreira, VicenteTwelve wines have been stored in anoxia to monitor hydrogen sulfide (H2S) and methanethiol (MeSH) emitted. Emissions were studied for 3 months at 75 °C, 10 months at 50 °C, and 18 months at 35 °C. H2S emissions followed first-order kinetics with half-lives of 0.89 months at 75 °C and (estimated) 24.6 and 160 months at 50 and 35 °C, respectively. Total H2S precursors ([P]0), calculated due to the exhaustion observed at 75 °C, amount to between 1.4 and 2.96 mg/L of H2S. [P]0 correlated with the brine-releasable H2S accumulated by the wines in accelerated reductive aging (AR). MeSH emissions hardly decreased and at 75 °C were between 0.36 and 0.82 mg/L, exceeding the decrease in free methionine (0.26 mg/L on average). MeSH emissions determine MeSH accumulation in AR, far less effectively in red wines, suggesting reactions with polyphenols. MeSH emissions negatively correlated with [P]0, suggesting that these play a key role in regulating redox chemistry during wine aging.2025info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://zaguan.unizar.es/record/162461reponame:Zaguán. Repositorio Digital de la Universidad de Zaragozainstname:Universidad de ZaragozaInglésinfo:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C21info:eu-repo/grantAgreement/ES/DGA/T29-23Rinfo:eu-repo/grantAgreement/ES/MICINN PRE2022-102031/info:eu-repo/semantics/openAccessoai:zaguan.unizar.es:1624612026-05-29T13:59:51Z
dc.title.none.fl_str_mv Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
title Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
spellingShingle Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
Ainsa-Zazurca, Susana
title_short Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
title_full Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
title_fullStr Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
title_full_unstemmed Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
title_sort Kinetic Studies on the Ability of Wines to Produce Hydrogen Sulfide (H2S) and Methanethiol (MeSH)
dc.creator.none.fl_str_mv Ainsa-Zazurca, Susana
Ontañón, Ignacio
Ferreira, Vicente
author Ainsa-Zazurca, Susana
author_facet Ainsa-Zazurca, Susana
Ontañón, Ignacio
Ferreira, Vicente
author_role author
author2 Ontañón, Ignacio
Ferreira, Vicente
author2_role author
author
description Twelve wines have been stored in anoxia to monitor hydrogen sulfide (H2S) and methanethiol (MeSH) emitted. Emissions were studied for 3 months at 75 °C, 10 months at 50 °C, and 18 months at 35 °C. H2S emissions followed first-order kinetics with half-lives of 0.89 months at 75 °C and (estimated) 24.6 and 160 months at 50 and 35 °C, respectively. Total H2S precursors ([P]0), calculated due to the exhaustion observed at 75 °C, amount to between 1.4 and 2.96 mg/L of H2S. [P]0 correlated with the brine-releasable H2S accumulated by the wines in accelerated reductive aging (AR). MeSH emissions hardly decreased and at 75 °C were between 0.36 and 0.82 mg/L, exceeding the decrease in free methionine (0.26 mg/L on average). MeSH emissions determine MeSH accumulation in AR, far less effectively in red wines, suggesting reactions with polyphenols. MeSH emissions negatively correlated with [P]0, suggesting that these play a key role in regulating redox chemistry during wine aging.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.none.fl_str_mv http://zaguan.unizar.es/record/162461
url http://zaguan.unizar.es/record/162461
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
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info:eu-repo/grantAgreement/ES/MICINN PRE2022-102031/
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instname:Universidad de Zaragoza
instname_str Universidad de Zaragoza
reponame_str Zaguán. Repositorio Digital de la Universidad de Zaragoza
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