Vela Eduardo, Hernández-Orte Purificación, Franco-Luesma Ernesto, Ferreira Vicente
Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Food Chem. 2017 Sep 15;231:212-221. doi: 10.1016/j.foodchem.2017.03.125. Epub 2017 Mar 24.
Three different red wines with reductive character have been treated with two different doses of copper sulfate (0.06 and 0.5mg/L) and with a commercial copper-containing product at the recommended dose (0.6mg/L). Wines were in contact with copper one week, centrifuged and stored at 50°C in strict anoxia for 2weeks (up to 7 in one case). Brine-releasable (BR-) and free fractions of Volatile Sulfur Compounds were determined throughout the process. Relevant increases of BR-HS suggest that those wines contained other HS precursors non-detectable by the brine dilution method. Copper treatments had two major effects: 1) immediate decrease the levels of free HS and methanethiol (MeSH); 2) slow the rate at which free HS (not MeSH) increases during anoxic storage. After 7weeks of anoxia levels of free HS and MeSH were high and similar regardless of the copper treatment. Higher copper doses could induce the accumulation of BR-HS.
三种具有还原特性的不同红葡萄酒分别用两种不同剂量的硫酸铜（0.06和0.5mg/L）以及推荐剂量（0.6mg/L）的一种市售含铜产品进行处理。葡萄酒与铜接触一周，离心后在50°C严格缺氧条件下储存2周（在一个案例中长达7周）。在整个过程中测定了挥发性硫化合物的盐水可释放（BR-）和游离部分。BR-HS的显著增加表明这些葡萄酒含有盐水稀释法无法检测到的其他HS前体。铜处理有两个主要影响：1）立即降低游离HS和甲硫醇（MeSH）的水平；2）减缓缺氧储存期间游离HS（而非MeSH）增加的速率。缺氧7周后，无论铜处理如何，游离HS和MeSH的水平都很高且相似。较高的铜剂量可能会诱导BR-HS的积累。
