Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 2: Iron- and Copper-Catalyzed Oxidation

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 20, 2016, Pages 4105-4113

  Kreitman, Gal Y ^a   Danilewicz, John C ^b   Jeffery, David W ^c   Elias, Ryan J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b University of Adelaide ^*  (United Kingdom)

^c UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

copper; H2S; iron; oxidation; reaction mechanism; thiols; wine aroma

Indexed keywords

ACETALDEHYDE; AMINO ACIDS; BREWERIES; COPPER; COPPER COMPOUNDS; IRON; ODORS; OXIDATION; REDOX REACTIONS; WINE;

COPPER CATALYZED OXIDATION; H2S; IRON REDOX CYCLES; OXIDATION PRODUCTS; REACTION MECHANISM; THIOLS; WINE AROMAS; WINE PRODUCTION;

IRON COMPOUNDS;

COPPER; HYDROGEN SULFIDE; IRON; OXYGEN; THIOL DERIVATIVE;

ANALYSIS; CATALYSIS; CHEMISTRY; OXIDATION REDUCTION REACTION; WINE;

CATALYSIS; COPPER; HYDROGEN SULFIDE; IRON; OXIDATION-REDUCTION; OXYGEN; SULFHYDRYL COMPOUNDS; WINE;

EID: 84973162733     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b00642     Document Type: Article

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