Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines

Food Chemistry

Volumn 199, Issue , 2016, Pages 42-50

  Franco Luesma, Ernesto ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Bonded H2S; Copper; De novo formation; Reduction; Sulfur; Wine aging

Indexed keywords

COPPER; MESH GENERATION; ODORS; REDUCTION; SULFUR;

BONDED H2S; DE NOVO FORMATION; FREEFORMS; METAL COMPOSITION; METHANETHIOL; OFF-ODOR; RED WINE; WINE-AGING;

FOOD STORAGE;

HYDROGEN SULFIDE; METAL; METHANETHIOL; THIOL DERIVATIVE;

ANOXIA; ARTICLE; FOOD STORAGE; ODOR; STORAGE; WINE; ANALYSIS;

FOOD STORAGE; HYDROGEN SULFIDE; ODORS; SULFHYDRYL COMPOUNDS; WINE;

EID: 84949034814     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.111     Document Type: Article

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