npj Science of Food (Feb 2023)

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
https://doi.org/10.1038/s41538-023-00180-8
Journal volume & issue
Vol. 7, no. 1
pp. 1 – 5

Abstract

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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.