Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines

Agnieszka M Mierczynska-Vasilev; Allie C Kulcsar; Panthihage Ruvini L Dabare; Krasimir A Vasilev; Marlize Z Bekker

doi:10.1038/s41538-023-00180-8

Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines

NPJ Sci Food. 2023 Feb 8;7(1):5. doi: 10.1038/s41538-023-00180-8.

Authors

Agnieszka M Mierczynska-Vasilev¹, Allie C Kulcsar², Panthihage Ruvini L Dabare³, Krasimir A Vasilev³, Marlize Z Bekker²

Affiliations

¹ The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae, Adelaide, SA, 5064, Australia. agnieszka.mierczynska-vasilev@awri.com.au.
² The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae, Adelaide, SA, 5064, Australia.
³ College of Medicine and Public Health, Flinders University, Sturt Road, Bedford Park, SA, 5042, Australia.

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.