Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines

In order to better understand the processes involved in the development of H2S and methanethiol (MeSH) along anoxic storage of wines, 24 wines were stored in strict anoxia at 50 °C for 3 weeks. Free and total forms of H2S and MeSH were measured at different times. Results showed that: (1) all wines...

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Detalles Bibliográficos
Autores: Franco-Luesma, E., Ferreira, V.
Tipo de recurso: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2016
País:España
Institución:Universidad de Zaragoza
Repositorio:Zaguán. Repositorio Digital de la Universidad de Zaragoza
OAI Identifier:oai:zaguan.unizar.es:56225
Acceso en línea:http://zaguan.unizar.es/record/56225
Access Level:acceso abierto
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spelling Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of winesFranco-Luesma, E.Ferreira, V.In order to better understand the processes involved in the development of H2S and methanethiol (MeSH) along anoxic storage of wines, 24 wines were stored in strict anoxia at 50 °C for 3 weeks. Free and total forms of H2S and MeSH were measured at different times. Results showed that: (1) all wines contain relevant proportions of bonded forms of H2S and MeSH (93% and 47% on average); (2) such % decreases with age; (3) levels of total forms are related to wine metal composition; (4) anoxic storage brings about an increase of free forms, a strong decrease in the percentage of bonded forms, and except for H2S in red wines, an increase in total forms. Both de novo formation and release contribute to reductive off-odors. Release is predominant for reds and H2S, while at 50 °C, de novo formation dominates for whites and rosés and MeSH.2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/submittedVersionapplication/pdfhttp://zaguan.unizar.es/record/56225reponame:Zaguán. Repositorio Digital de la Universidad de Zaragozainstname:Universidad de ZaragozaInglésinfo:eu-repo/grantAgreement/ES/DGA/T53info:eu-repo/grantAgreement/ES/MINECO/AGL2010-22355info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840info:eu-repo/semantics/openAccessoai:zaguan.unizar.es:562252026-05-29T13:59:51Z
dc.title.none.fl_str_mv Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
title Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
spellingShingle Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
Franco-Luesma, E.
title_short Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
title_full Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
title_fullStr Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
title_full_unstemmed Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
title_sort Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines
dc.creator.none.fl_str_mv Franco-Luesma, E.
Ferreira, V.
author Franco-Luesma, E.
author_facet Franco-Luesma, E.
Ferreira, V.
author_role author
author2 Ferreira, V.
author2_role author
description In order to better understand the processes involved in the development of H2S and methanethiol (MeSH) along anoxic storage of wines, 24 wines were stored in strict anoxia at 50 °C for 3 weeks. Free and total forms of H2S and MeSH were measured at different times. Results showed that: (1) all wines contain relevant proportions of bonded forms of H2S and MeSH (93% and 47% on average); (2) such % decreases with age; (3) levels of total forms are related to wine metal composition; (4) anoxic storage brings about an increase of free forms, a strong decrease in the percentage of bonded forms, and except for H2S in red wines, an increase in total forms. Both de novo formation and release contribute to reductive off-odors. Release is predominant for reds and H2S, while at 50 °C, de novo formation dominates for whites and rosés and MeSH.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
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format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://zaguan.unizar.es/record/56225
url http://zaguan.unizar.es/record/56225
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/ES/DGA/T53
info:eu-repo/grantAgreement/ES/MINECO/AGL2010-22355
info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.source.none.fl_str_mv reponame:Zaguán. Repositorio Digital de la Universidad de Zaragoza
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instname_str Universidad de Zaragoza
reponame_str Zaguán. Repositorio Digital de la Universidad de Zaragoza
collection Zaguán. Repositorio Digital de la Universidad de Zaragoza
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