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

Franco-Luesma, E. (Universidad de Zaragoza) ; Ferreira, V. (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2015.11.111

Año: 2016

Publicado en: FOOD CHEMISTRY 199 (2016), 42-50
ISSN: 0308-8146

Factor impacto JCR: 4.529 (2016)

Categ. JCR: CHEMISTRY, APPLIED rank: 7 / 72 = 0.097 (2016) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 81 = 0.123 (2016) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 129 = 0.047 (2016) - Q1 - T1

Factor impacto SCIMAGO: 1.731 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T53
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2010-22355
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840

Tipo y forma: Artículo (PrePrint)

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