Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide

The combined synergistic effects of copper (Cu(2+)) and sulfur dioxide (SO(2)) on the formation of hydrogen sulfide (H(2)S) in Verdelho and Shiraz wine samples post-bottling was studied over a 12-month period. The combined treatment of Cu(2+) and SO(2) significantly increased H(2)S formation in Verd...

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Detalles Bibliográficos
Autores principales: Bekker, Marlize Z., Smith, Mark E., Smith, Paul A., Wilkes, Eric N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274298/
https://www.ncbi.nlm.nih.gov/pubmed/27626394
http://dx.doi.org/10.3390/molecules21091214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274298/
https://www.ncbi.nlm.nih.gov/pubmed/27626394
http://dx.doi.org/10.3390/molecules21091214

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