Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine

This paper summarizes, discusses, and complements recent findings about the fate of H2S and methanethiol (MeSH) during wine storage. Analytical assays to determine free volatile sulfur compounds (VSCs) and brine-releasable (BR-) VSCs in combination with accelerated reductive (AR) aging and micro-oxy...

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Autores: Ferreira, Vicente, Franco-Luesma, Ernesto, Vela, Eduardo, López, Ricardo, Hernández-Orte, Purificación
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Universidad de Zaragoza
Repositorio:Zaguán. Repositorio Digital de la Universidad de Zaragoza
OAI Identifier:oai:zaguan.unizar.es:75371
Acceso en línea:http://zaguan.unizar.es/record/75371
Access Level:acceso abierto
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spelling Elusive Chemistry of Hydrogen Sulfide and Mercaptans in WineFerreira, VicenteFranco-Luesma, ErnestoVela, EduardoLópez, RicardoHernández-Orte, PurificaciónThis paper summarizes, discusses, and complements recent findings about the fate of H2S and methanethiol (MeSH) during wine storage. Analytical assays to determine free volatile sulfur compounds (VSCs) and brine-releasable (BR-) VSCs in combination with accelerated reductive (AR) aging and micro-oxygenation (MOX) assays allow characterizing the different categories of species able to produce H2S and MeSH and the processes of interconversion. Each wine seems to contain a specific total amount of H2S and MeSH distributed into free, metal-complexed, and oxidized forms (di and polysulfides) interconnected through reversible redox equilibria whose external expression is wine redox potential. Oxidation transforms all mercaptans likely into nonvolatile disulfides and hydrodisulfides. In anoxia, these molecules are spontaneously and quantitatively reduced back. The concomitant accumulation of major wine thiols would provoke complex dissociation and the release of free H2S and MeSH. Additionally, total amounts can increase due to the metal-catalyzed desulfhydration of cysteine and methionine.2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://zaguan.unizar.es/record/75371reponame:Zaguán. Repositorio Digital de la Universidad de Zaragozainstname:Universidad de ZaragozaInglésinfo:eu-repo/grantAgreement/ES/MINECO/ALI-2014-59840info:eu-repo/grantAgreement/ES/MINECO/RTC-2016-4935-2info:eu-repo/semantics/openAccessoai:zaguan.unizar.es:753712026-05-29T13:59:51Z
dc.title.none.fl_str_mv Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
title Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
spellingShingle Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
Ferreira, Vicente
title_short Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
title_full Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
title_fullStr Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
title_full_unstemmed Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
title_sort Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
dc.creator.none.fl_str_mv Ferreira, Vicente
Franco-Luesma, Ernesto
Vela, Eduardo
López, Ricardo
Hernández-Orte, Purificación
author Ferreira, Vicente
author_facet Ferreira, Vicente
Franco-Luesma, Ernesto
Vela, Eduardo
López, Ricardo
Hernández-Orte, Purificación
author_role author
author2 Franco-Luesma, Ernesto
Vela, Eduardo
López, Ricardo
Hernández-Orte, Purificación
author2_role author
author
author
author
description This paper summarizes, discusses, and complements recent findings about the fate of H2S and methanethiol (MeSH) during wine storage. Analytical assays to determine free volatile sulfur compounds (VSCs) and brine-releasable (BR-) VSCs in combination with accelerated reductive (AR) aging and micro-oxygenation (MOX) assays allow characterizing the different categories of species able to produce H2S and MeSH and the processes of interconversion. Each wine seems to contain a specific total amount of H2S and MeSH distributed into free, metal-complexed, and oxidized forms (di and polysulfides) interconnected through reversible redox equilibria whose external expression is wine redox potential. Oxidation transforms all mercaptans likely into nonvolatile disulfides and hydrodisulfides. In anoxia, these molecules are spontaneously and quantitatively reduced back. The concomitant accumulation of major wine thiols would provoke complex dissociation and the release of free H2S and MeSH. Additionally, total amounts can increase due to the metal-catalyzed desulfhydration of cysteine and methionine.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
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dc.identifier.none.fl_str_mv http://zaguan.unizar.es/record/75371
url http://zaguan.unizar.es/record/75371
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/ES/MINECO/ALI-2014-59840
info:eu-repo/grantAgreement/ES/MINECO/RTC-2016-4935-2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv
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dc.source.none.fl_str_mv reponame:Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname:Universidad de Zaragoza
instname_str Universidad de Zaragoza
reponame_str Zaguán. Repositorio Digital de la Universidad de Zaragoza
collection Zaguán. Repositorio Digital de la Universidad de Zaragoza
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