The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling
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- 作者：Marlize Z. Bekker ; Marlize.Bekker@awri.com.au" class="auth_mail" title="E-mail the corresponding author ; Agnieszka Mierczynska-Vasilev ; Paul A. Smith ; Eric N. Wilkes
- 关键词：Wine pH ; Copper ; Reductive aromas ; Hydrogen sulfide ; Methanethiol ; Dimethyl sulfide ; Wine ; Nanoparticle tracking analysis
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 September 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：148-156
- 全文大小：1383 K
文摘
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Low wine pH associated with lower H2S, MeSH, and DMS concentrations in wines.
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Cu2+ treatment increased H2S, but at low pH significantly less H2S was produced.
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Cu2+–tartrate particle size was significantly affected by pH and H2S additions.
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Cu2+–tartrate particles produced at various pH levels may affect Cu2+ reactivity.