The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage

Content Provider	Scilit
Author	Vela, Eduardo Hernández-Orte, Purificación Franco-Luesma, Ernesto Ferreira, Vicente
Copyright Year	2017
Description	Journal: Food Chemistry Three different red wines with reductive character have been treated with two different doses of copper sulfate (0.06 and 0.5mg/L) and with a commercial copper-containing product at the recommended dose (0.6mg/L). Wines were in contact with copper one week, centrifuged and stored at 50°C in strict anoxia for 2weeks (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-HS suggest that those wines contained other HS precursors non-detectable by the brine dilution method. Copper treatments had two major effects: 1) immediate decrease the levels of free HS and methanethiol (MeSH); 2) slow the rate at which free HS (not MeSH) increases during anoxic storage. After 7weeks of anoxia levels of free HS and MeSH were high and similar regardless of the copper treatment. Higher copper doses could induce the accumulation of BR-HS.
Related Links	http://zaguan.unizar.es/record/69623/files/texto_completo.pdf
Ending Page	221
Page Count	10
Starting Page	212
ISSN	03088146
e-ISSN	18737072
DOI	10.1016/j.foodchem.2017.03.125
Journal	Food Chemistry
Volume Number	231
Language	English
Publisher	Elsevier BV
Publisher Date	2017-09-01
Access Restriction	Open
Subject Keyword	Journal: Food Chemistry Food Science and Technology Copper Fining Reductive Off-odors Sulfide Precursors Sulfide-metal Complexes
Content Type	Text
Resource Type	Article
Subject	Medicine Analytical Chemistry Food Science