Effects of Five Metals on the Evolution of Hydrogen Sulfide, Methanethiol, and Dimethyl Sulfide during Anaerobic Storage of Chardonnay and Shiraz Wines

Marlize Viviers, Mark Smith, Eric Wilkes, Paul Smith

    Research output: Contribution to journalArticle

    41 Citations (Scopus)

    Abstract

    The synergistic effects of Cu, Fe, Mn, Zn, and Al on the evolution of different volatile sulfur compounds (VSCs) in a Chardonnay and a Shiraz wine have been investigated. The evolution of H2S, MeSH, and DMS were influenced by metal addition, and in some instances, a combination of metals was responsible for the largest variation in the concentration of VSCs. The metals and metal combinations associated with significant changes in VSC concentrations in both Chardonnay and Shiraz samples after anaerobic storage were Cu, Fe, Zn, Al, Cu*Fe, Cu*Mn*Al, and Cu*Zn*Al for H 2S; Cu, Zn, Fe*Mn, and Cu*Fe*Mn for MeSH; and Al and ZnAl for DMS. The effect of Cu addition on the evolution of VSCs has previously been shown; however, this investigation has demonstrated that metals other than Cu could also be involved in the catalytic release of VSCs and that the interactions and combinations of metals are important. In some instances, the metal effect was reversed, associated with significant decreases during high oxygen conditions and with significant increases during low oxygen conditions.

    Original languageEnglish
    Pages (from-to)12385-12396
    Number of pages12
    JournalJournal of Agricultural and Food Chemistry
    Volume61
    Issue number50
    DOIs
    Publication statusPublished - 18 Dec 2013

    Keywords

    • aluminum
    • anaerobic
    • copper
    • dimethyl sulfide
    • hydrogen sulfide
    • iron
    • manganese
    • methanethiol
    • oxygen
    • reductive aromas
    • volatile sulfur compounds
    • wine
    • zinc

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