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Researchers from Australia have developed a new method to remove unwanted sulphur aromas from wine. The scientists from Flinders University and the Australian Wine Research Institute (AWRI) used nanoparticles of gold for this purpose. These bind to the sulphur compounds in the wine. In the experiments, up to 45 percent of the free hydrogen sulphide could be removed from the wine. The nanoparticles were also effective in removing more complex sulphur compounds such as methanthiol. Although volatile sulphur compounds contribute to wine aroma, in excess they can lead to boils, which show up in undesirable flavours such as rotten eggs, rubber or cooked corn.
Professor Krasimir Vasilev, co-author of the study, called it a "breakthrough technology to improve winemaking". The new method demonstrably outperforms the traditional treatment of winemaking with copper sulphate and, in contrast, has no negative impact on taste. Since the nano-technical "intelligent surfaces" are independent of their carrier material, they could be used in a variety of ways, according to the researchers. Thus, there is potential for application in wine equipment such as filtration devices, aeration systems, decanters, packaging materials or closures.
(al / source: drinksbusiness)