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

ABSTRACT: 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.

SUBMITTER: Mierczynska-Vasilev AM 

PROVIDER: S-EPMC9905054 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature