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

Agnieszka M. Mierczynska-Vasilev; Allie C. Kulcsar; Panthihage Ruvini L. Dabare; Krasimir A. Vasilev; Marlize Z. Bekker

doi:10.1038/s41538-023-00180-8

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

Agnieszka M. Mierczynska-Vasilev
, Allie C. Kulcsar
, Panthihage Ruvini L. Dabare
, Krasimir A. Vasilev
, Marlize Z. Bekker

College of Medicine and Public Health

Research output: Contribution to journal › Article › peer-review

1 Citation (Scopus)

67 Downloads (Pure)

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.

Original language	English
Article number	5
Number of pages	5
Journal	npj Science of Food
Volume	7
Issue number	1
DOIs	https://doi.org/10.1038/s41538-023-00180-8
Publication status	Published - 8 Feb 2023

Keywords

Agriculture
Nanoscale materials

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10.1038/s41538-023-00180-8Licence: CC BY

Final published versionFinal published version, 699 KBLicence: CC BY

Cite this

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title = "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 {\textquoteleft}reductive{\textquoteright} 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.",

keywords = "Agriculture, Nanoscale materials",

author = "Mierczynska-Vasilev, \{Agnieszka M.\} and Kulcsar, \{Allie C.\} and Dabare, \{Panthihage Ruvini L.\} and Vasilev, \{Krasimir A.\} and Bekker, \{Marlize Z.\}",

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AU - Mierczynska-Vasilev, Agnieszka M.

AU - Kulcsar, Allie C.

AU - Dabare, Panthihage Ruvini L.

AU - Vasilev, Krasimir A.

AU - Bekker, Marlize Z.

PY - 2023/2/8

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N2 - 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.

AB - 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.

KW - Agriculture

KW - Nanoscale materials

UR - https://www.scopus.com/pages/publications/85147666541

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DO - 10.1038/s41538-023-00180-8

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JO - npj Science of Food

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

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