| Title: | Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications |
| Author(s): | Kreitman GY; Danilewicz JC; Jeffery DW; Elias RJ; |
| Address: | "Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University , University Park, Pennsylvania 16802, United States. 44 Sandwich Road, Ash, Canterbury, Kent CT3?ª+2AF, United Kingdom. School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Fermentation-derived volatile sulfur compounds (VSCs) are undesirable in wine and are often remediated in a process known as copper fining. In the present study, the addition of Cu(II) to model and real wine systems containing hydrogen sulfide (H(2)S) and thiols provided evidence for the generation of disulfides (disulfanes) and organic polysulfanes. Cu(II) fining of a white wine spiked with glutathione, H(2)S, and methanethiol (MeSH) resulted in the generation of MeSH-glutathione disulfide and trisulfane. In the present study, the mechanisms underlying the interaction of H(2)S and thiols with Cu(II) is discussed, and a prospective diagnostic test for releasing volatile sulfur compounds from their nonvolatile forms in wine is investigated. This test utilized a combination of reducing agents, metal chelators, and low-oxygen conditions to promote the release of H(2)S and MeSH, at levels above their reported sensory thresholds, from red and white wines that were otherwise free of sulfidic off-odors at the time of addition" |
| Keywords: | Copper/*chemistry Disulfides/*chemistry Hydrogen Sulfide/*chemistry Oxidation-Reduction Sulfhydryl Compounds/*chemistry Wine/*analysis copper hydrogen sulfide polysulfanes thiols wine aroma; |
| Notes: | "MedlineKreitman, Gal Y Danilewicz, John C Jeffery, David W Elias, Ryan J eng 2017/03/07 J Agric Food Chem. 2017 Mar 29; 65(12):2564-2571. doi: 10.1021/acs.jafc.6b05418. Epub 2017 Mar 15" |
