Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines
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 subsequent...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2023-02-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-023-00180-8 |
| _version_ | 1811165706234888192 |
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| author | Agnieszka M. Mierczynska-Vasilev Allie C. Kulcsar Panthihage Ruvini L. Dabare Krasimir A. Vasilev Marlize Z. Bekker |
| author_facet | Agnieszka M. Mierczynska-Vasilev Allie C. Kulcsar Panthihage Ruvini L. Dabare Krasimir A. Vasilev Marlize Z. Bekker |
| author_sort | Agnieszka M. Mierczynska-Vasilev |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T15:41:02Z |
| format | Article |
| id | doaj.art-7d025c0b2cb04fd7a135f4498ad65135 |
| institution | Directory Open Access Journal |
| issn | 2396-8370 |
| language | English |
| last_indexed | 2024-04-10T15:41:02Z |
| publishDate | 2023-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj.art-7d025c0b2cb04fd7a135f4498ad651352023-02-12T12:23:45ZengNature Portfolionpj Science of Food2396-83702023-02-01711510.1038/s41538-023-00180-8Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in winesAgnieszka M. Mierczynska-Vasilev0Allie C. Kulcsar1Panthihage Ruvini L. Dabare2Krasimir A. Vasilev3Marlize Z. Bekker4The Australian Wine Research Institute, Waite PrecinctThe Australian Wine Research Institute, Waite PrecinctCollege of Medicine and Public Health, Flinders UniversityCollege of Medicine and Public Health, Flinders UniversityThe Australian Wine Research Institute, Waite PrecinctAbstract 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.https://doi.org/10.1038/s41538-023-00180-8 |
| spellingShingle | Agnieszka M. Mierczynska-Vasilev Allie C. Kulcsar Panthihage Ruvini L. Dabare Krasimir A. Vasilev Marlize Z. Bekker Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines npj Science of Food |
| title | Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines |
| title_full | Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines |
| title_fullStr | Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines |
| title_full_unstemmed | Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines |
| title_short | Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines |
| title_sort | surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines |
| url | https://doi.org/10.1038/s41538-023-00180-8 |
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