000075371 001__ 75371 000075371 005__ 20200103141022.0 000075371 0247_ $$2doi$$a10.1021/acs.jafc.7b02427 000075371 0248_ $$2sideral$$a104525 000075371 037__ $$aART-2018-104525 000075371 041__ $$aeng 000075371 100__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza 000075371 245__ $$aElusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine 000075371 260__ $$c2018 000075371 5060_ $$aAccess copy available to the general public$$fUnrestricted 000075371 5203_ $$aThis paper summarizes, discusses, and complements recent findings about the fate of H2S and methanethiol (MeSH) during wine storage. Analytical assays to determine free volatile sulfur compounds (VSCs) and brine-releasable (BR-) VSCs in combination with accelerated reductive (AR) aging and micro-oxygenation (MOX) assays allow characterizing the different categories of species able to produce H2S and MeSH and the processes of interconversion. Each wine seems to contain a specific total amount of H2S and MeSH distributed into free, metal-complexed, and oxidized forms (di and polysulfides) interconnected through reversible redox equilibria whose external expression is wine redox potential. Oxidation transforms all mercaptans likely into nonvolatile disulfides and hydrodisulfides. In anoxia, these molecules are spontaneously and quantitatively reduced back. The concomitant accumulation of major wine thiols would provoke complex dissociation and the release of free H2S and MeSH. Additionally, total amounts can increase due to the metal-catalyzed desulfhydration of cysteine and methionine. 000075371 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/ALI-2014-59840$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2016-4935-2 000075371 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000075371 590__ $$a3.571$$b2018 000075371 591__ $$aCHEMISTRY, APPLIED$$b14 / 71 = 0.197$$c2018$$dQ1$$eT1 000075371 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b3 / 56 = 0.054$$c2018$$dQ1$$eT1 000075371 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b27 / 135 = 0.2$$c2018$$dQ1$$eT1 000075371 592__ $$a1.111$$b2018 000075371 593__ $$aChemistry (miscellaneous)$$c2018$$dQ1 000075371 593__ $$aAgricultural and Biological Sciences (miscellaneous)$$c2018$$dQ1 000075371 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000075371 700__ $$0(orcid)0000-0003-4345-3950$$aFranco-Luesma, Ernesto 000075371 700__ $$0(orcid)0000-0003-2885-4668$$aVela, Eduardo$$uUniversidad de Zaragoza 000075371 700__ $$0(orcid)0000-0002-0730-6606$$aLópez, Ricardo$$uUniversidad de Zaragoza 000075371 700__ $$0(orcid)0000-0003-3641-9164$$aHernández-Orte, Purificación$$uUniversidad de Zaragoza 000075371 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000075371 773__ $$g66, 10 (2018), pp 2237–2246$$pJ. agric. food chem.$$tJournal of Agricultural and Food Chemistry$$x0021-8561 000075371 8564_ $$s527054$$uhttps://zaguan.unizar.es/record/75371/files/texto_completo.pdf$$yPostprint 000075371 8564_ $$s33074$$uhttps://zaguan.unizar.es/record/75371/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000075371 909CO $$ooai:zaguan.unizar.es:75371$$particulos$$pdriver 000075371 951__ $$a2020-01-03-14:02:30 000075371 980__ $$aARTICLE