The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage

Vela, E. (Universidad de Zaragoza) ; Hernández-Orte, P. (Universidad de Zaragoza) ; Franco-Luesma, E. ; Ferreira, V. (Universidad de Zaragoza)

Resumen: Three different red wines with reductive character have been treated with two different doses of copper sulfate (0.06 and 0.5 mg/L) and with a commercial copper-containing product at the recommended dose (0.6 mg/L). Wines were in contact with copper one week, centrifuged and stored at 50 °C in strict anoxia for 2 weeks (up to 7 in one case). Brine-releasable (BR-) and free fractions of Volatile Sulfur Compounds were determined throughout the process. Relevant increases of BR-H2S suggest that those wines contained other H2S precursors non-detectable by the brine dilution method. Copper treatments had two major effects: 1) immediate decrease the levels of free H2S and methanethiol (MeSH); 2) slow the rate at which free H2S (not MeSH) increases during anoxic storage. After 7 weeks of anoxia levels of free H2S and MeSH were high and similar regardless of the copper treatment. Higher copper doses could induce the accumulation of BR-H2S.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2017.03.125

Año: 2017

Publicado en: Food Chemistry 231 (2017), 212-221
ISSN: 0308-8146

Factor impacto JCR: 4.946 (2017)

Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 71 = 0.07 (2017) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 11 / 81 = 0.136 (2017) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 7 / 133 = 0.053 (2017) - Q1 - T1

Factor impacto SCIMAGO: 1.793 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T53
Financiación: info:eu-repo/grantAgreement/ES/MINECO/ALI-2014-59840

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)