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https://hdl.handle.net/2440/121277
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Type: | Journal article |
Title: | Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine |
Author: | Bekker, M.Z. Kreitman, G.Y. Jeffery, D.W. Danilewicz, J.C. |
Citation: | Journal of Agricultural and Food Chemistry, 2018; 66(51):13483-13491 |
Publisher: | American Chemical Society |
Issue Date: | 2018 |
ISSN: | 0021-8561 1520-5118 |
Statement of Responsibility: | Marlize Z. Bekker, Gal Y. Kreitman, David W. Jeffery and John C. Danilewicz |
Abstract: | Diorganopolysulfanes can be generated when hydrogen sulfide (H₂S) and thiols are oxidized in the presence of Cu(II) under conditions usually aimed at removing H₂S from wine. This work sought to understand if polysulfanes could act as latent sources of H₂S during postbottling storage. The stability of the polysulfanes formed in situ in model wine containing cysteine, H₂S, and transition metals was dependent both on the number of sulfur linking atoms (Sn) and on the presence of a reducing agent, such as sulfur dioxide or ascorbic acid. A polysulfane containing three linking sulfur atoms was the most stable, with 84% of the relative initial amount remaining in solution after six months, compared to polysulfanes containing four or more linking sulfur atoms that decomposed rapidly, with 26% remaining after six months. Importantly, sulfur dioxide was associated with the rapid degradation of polysulfanes and subsequent liberation of H₂S. Three cysteine- S-sulfonates were also tentatively identified, which gives insight into the possible release mechanisms involved with H₂S reappearance. |
Keywords: | Polysulfanes; thiosulfates; hydrogen sulphide; cysteine; reductive aromas; wine; antioxidants |
Rights: | © 2018 American Chemical Society |
DOI: | 10.1021/acs.jafc.8b04690 |
Published version: | http://dx.doi.org/10.1021/acs.jafc.8b04690 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 8 |
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