69623 20190709135530.0 doi 10.1016/j.foodchem.2017.03.125 sideral 98623 ART-2017-98623 eng (orcid)0000-0003-2885-4668 Vela, E. Universidad de Zaragoza The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage 2017 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/DGA/T53 info:eu-repo/grantAgreement/ES/MINECO/ALI-2014-59840 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 4.946 2017 CHEMISTRY, APPLIED 5 / 71 = 0.07 2017 Q1 T1 NUTRITION & DIETETICS 11 / 81 = 0.136 2017 Q1 T1 FOOD SCIENCE & TECHNOLOGY 7 / 133 = 0.053 2017 Q1 T1 1.793 2017 Analytical Chemistry 2017 Q1 Medicine (miscellaneous) 2017 Q1 Food Science 2017 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0003-3641-9164 Hernández-Orte, P. Universidad de Zaragoza (orcid)0000-0003-4345-3950 Franco-Luesma, E. (orcid)0000-0002-4353-2483 Ferreira, V. Universidad de Zaragoza 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 231 (2017), 212-221 Food chem. Food Chemistry 0308-8146 759749 http://zaguan.unizar.es/record/69623/files/texto_completo.pdf Postprint 34913 http://zaguan.unizar.es/record/69623/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:69623 articulos driver 2019-07-09-12:02:05 ARTICLE