Effects of Five Metals on the Evolution of Hydrogen Sulfide, Methanethiol, and Dimethyl Sulfide during Anaerobic Storage of Chardonnay and Shiraz Wines

Abstract

The synergistic effects of Cu, Fe, Mn, Zn, and Al on the evolution of different volatile sulfur compounds (VSCs) in a Chardonnay and a Shiraz wine have been investigated. The evolution of H2S, MeSH, and DMS were influenced by metal addition, and in some instances, a combination of metals was responsible for the largest variation in the concentration of VSCs. The metals and metal combinations associated with significant changes in VSC concentrations in both Chardonnay and Shiraz samples after anaerobic storage were Cu, Fe, Zn, Al, Cu*Fe, Cu*Mn*Al, and Cu*Zn*Al for H2S; Cu, Zn, Fe*Mn, and Cu*Fe*Mn for MeSH; and Al and Zn*Al for DMS. The effect of Cu addition on the evolution of VSCs has previously been shown; however, this investigation has demonstrated that metals other than Cu could also be involved in the catalytic release of VSCs and that the interactions and combinations of metals are important. In some instances, the metal effect was reversed, associated with significant decreases during high oxygen conditions and with significant increases during low oxygen conditions.

Copper(II) addition to white wines containing hydrogen sulfide: residual copper concentration and activity

“…after bottle ageing) (Ugliano et al 2011b, Viviers et al 2013. after bottle ageing) (Ugliano et al 2011b, Viviers et al 2013.…”

“…In these same wines, however, the hydrogen sulfide concentration often increased during bottle ageing after the wine reached conditions of low dissolved oxygen (Ugliano et al 2011b, 2012, Viviers et al 2013). In a recent industry study on a non-protein stabilised Riesling wine with added copper(II) at a rate of 0.5, 2.5 and 5.0 mg/L, the highest concentration of hydrogen sulfide after 7 months of storage correlated with the highest concentration of residual copper in the wine .…”

“…Other wine trials have observed a similar effect, whereby wines at elevated copper(II) concentration had decreased hydrogen sulfide concentration in the wine initially, that is during conditions of elevated oxygen concentration immediately post-bottling. In these same wines, however, the hydrogen sulfide concentration often increased during bottle ageing after the wine reached conditions of low dissolved oxygen (Ugliano et al 2011b, 2012, Viviers et al 2013). Furthermore, a synergistic impact of other metal ions besides copper, such as iron, zinc, manganese and aluminium, was observed to impact the change in hydrogen sulfide concentration during ageing of the wine (Viviers et al 2013).…”

Increasing the Efficiency and Accuracy of Labile Cu Measurement in Wine with Screen-Printed Electrodes

“…A wine with significant concentrations of hydrogen sulfide and methanethiol is sensorially labeled as "reduced", and this is more likely to occur in conditions of low oxygen, as found during bottle aging in screw capped bottles. The role of Cu in this process is complex as it can decrease the volatile component of hydrogen sulfide and thiol compounds when added to wine during wine production but can also lead to an increase in the total concentrations of these thiol compounds when the wine is stored in low oxygen conditions [3][4][5].…”

Methyl mercaptan removal from gas streams using metal-modified activated carbon

“…It has reported that the functional groups of the carbon surface can be modified either by the chemical and thermal treatments or by the impregnation method (Lee et al, 2010). In addition, alkali metals, alkaline earth metals, transition metal oxides, and rare earth metal oxides are proved to be excellent active component (Fan et al, 2013;Laosiripojana and Assabumrungrat, 2011;Park and Novak, 2013;Viviers et al, 2013;Vega et al, 2013;Laosiripojana et al, 2014).…”