Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide.

ABSTRACT: The combined synergistic effects of copper (Cu(2+)) and sulfur dioxide (SO₂) on the formation of hydrogen sulfide (H₂S) in Verdelho and Shiraz wine samples post-bottling was studied over a 12-month period. The combined treatment of Cu(2+) and SO₂ significantly increased H₂S formation in Verdelho wines samples that were not previously treated with either Cu(2+) or SO₂. The formation of H₂S produced through Cu(2+) mediated reactions was likely either: (a) directly through the interaction of SO₂ with either Cu(2+) or H₂S; or (b) indirectly through the interaction of SO₂ with other wine matrix compounds. To gain better understanding of the mechanisms responsible for the significant increases in H₂S concentration in the Verdelho samples, the interaction between Cu(2+) and SO₂ was studied in a m

SUBMITTER: Bekker MZ 

PROVIDER: S-EPMC6274298 | biostudies-literature | 2016 Sep

REPOSITORIES: biostudies-literature