title: Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications.
abstract: Fermentation-derived volatile sulfur compounds (VSCs) are undesirable in wine and are often remediated in a process known as copper fining. In the present study, the addition of Cu(II) to model and real wine systems containing hydrogen sulfide (H2S) and thiols provided evidence for the generation of disulfides (disulfanes) and organic polysulfanes. Cu(II) fining of a white wine spiked with glutathione, H2S, and methanethiol (MeSH) resulted in the generation of MeSH-glutathione disulfide and trisulfane. In the present study, the mechanisms underlying the interaction of H2S and thiols with Cu(II) is discussed, and a prospective diagnostic test for releasing volatile sulfur compounds from their nonvolatile forms in wine is investigated. This test utilized a combination of reducing agents, metal chelators, and low-oxygen conditions to promote the release of H2S and MeSH, at levels above their reported sensory thresholds, from red and white wines that were otherwise free of sulfidic off-odors at the time of addition.
authors.affiliation: Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University , University Park, Pennsylvania 16802, United States.
authors.forename: Gal Y
authors.initials: GY
authors.lastname: Kreitman
authors.affiliation: 44 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom.
authors.forename: John C
authors.initials: JC
authors.lastname: Danilewicz
authors.affiliation: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia.
authors.forename: David W
authors.identifier: http://orcid.org/0000-0002-7054-0374
authors.initials: DW
authors.lastname: Jeffery
authors.affiliation: Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University , University Park, Pennsylvania 16802, United States.
authors.forename: Ryan J
authors.identifier: http://orcid.org/0000-0001-8416-8772
authors.initials: RJ
authors.lastname: Elias
mesh_terms: D003300:Copper / Q000737:chemistry*; D004220:Disulfides / Q000737:chemistry*; D006862:Hydrogen Sulfide / Q000737:chemistry*; D010084:Oxidation-Reduction; D013438:Sulfhydryl Compounds / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D004220:Disulfides; D013438:Sulfhydryl Compounds; D003300:Copper; D006862:Hydrogen Sulfide
keywords: copper; hydrogen sulfide; polysulfanes; thiols; wine aroma