Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines

Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines

Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to approximately 30% of all wine faults. These compounds can have a significant impact on wine aroma and perceived quality, and subsequently, consu...

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Bibliographic Details
Published in:NPJ science of food Vol. 7; no. 1; p. 5
Main Authors: Mierczynska-Vasilev, Agnieszka M., Kulcsar, Allie C., Dabare, Panthihage Ruvini L., Vasilev, Krasimir A., Bekker, Marlize Z.
Format: Journal Article
Language:English
Published: London Nature Publishing Group UK 08-02-2023
Nature Publishing Group
Nature Portfolio
Subjects:
639/925/357
706/1143
Aroma
Brief Communication
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Food Microbiology
Food Science
Gold
Hydrogen sulfide
Methanethiol
Nanoengineering
Nanoparticles
Nutrition
Sulfur
Sulfur compounds
Sulfur removal
Wine
Wineries & vineyards
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Summary:Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to approximately 30% of all wine faults. These compounds can have a significant impact on wine aroma and perceived quality, and subsequently, consumer preference. In this communication, we report a method for the removal of VSC compounds based on nanoengineered surfaces that incorporate immobilized gold nanoparticles.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:2396-8370
2396-8370
DOI:10.1038/s41538-023-00180-8