Mercaptans: Difference between revisions
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[[Category:off flavors]][[Category:fermentation products]][[Category:volatile sulfur compounds]] | [[Category:off flavors]][[Category:fermentation products]][[Category:volatile sulfur compounds]] | ||
"Mercaptan" is a general term applied to the aroma of a range of compounds containing a terminal SH chemical group (thiols) and are variously described as ‘cabbage’, ‘garlic’, ‘onion’ and ‘rubber’. It is thought that methyl mercaptan (methanethiol) might be formed by the direct chemical reaction between [[hydrogen sulfide|H<sub>2</sub>S]] and [[acetaldehyde]] (and possibly [[methanol]]). However, it is known that methyl mercaptan is formed directly as a result of yeast metabolism, therefore, it is best to remove H<sub>2</sub>S before it reacts further to form thiols. Other mercaptans include ethyl mercaptan (ethanethiol) are thought to be formed by reaction of H<sub>2</sub>S with other wine components.<ref>[https://www.awri.com.au/industry_support/winemaking_resources/sensory_assessment/diagnostic_test/ "Diagnostic Test for Reductive Wine Characters (Cu/Cd Test)."] The Australian Wine Research Institute (AWRI). Accessed online April 2020.</ref> | "Mercaptan" is a general term applied to the aroma of a range of compounds containing a terminal SH chemical group (thiols) and are variously described as ‘cabbage’, ‘garlic’, ‘onion’ and ‘rubber’. It is thought that methyl mercaptan (methanethiol) might be formed by the direct chemical reaction between [[hydrogen sulfide|H<sub>2</sub>S]] and [[acetaldehyde]] (and possibly [[methanol]]). However, it is known that methyl mercaptan is formed directly as a result of yeast metabolism, therefore, it is best to remove H<sub>2</sub>S before it reacts further to form thiols. Other mercaptans include ethyl mercaptan (ethanethiol) are thought to be formed by reaction of H<sub>2</sub>S with other wine components.<ref>[https://www.awri.com.au/industry_support/winemaking_resources/sensory_assessment/diagnostic_test/ "Diagnostic Test for Reductive Wine Characters (Cu/Cd Test)."] The Australian Wine Research Institute (AWRI). Accessed online April 2020.</ref> | ||
For more info about how to remove this compound from wine or other beverages, see [[Hydrogen_sulfide#Screening|Hydrogen sulfide screening]] and [[Hydrogen_sulfide#Removal|Hydrogen sulfide removal]] | |||
==References== | |||
Revision as of 06:25, 6 April 2020
"Mercaptan" is a general term applied to the aroma of a range of compounds containing a terminal SH chemical group (thiols) and are variously described as ‘cabbage’, ‘garlic’, ‘onion’ and ‘rubber’. It is thought that methyl mercaptan (methanethiol) might be formed by the direct chemical reaction between H2S and acetaldehyde (and possibly methanol). However, it is known that methyl mercaptan is formed directly as a result of yeast metabolism, therefore, it is best to remove H2S before it reacts further to form thiols. Other mercaptans include ethyl mercaptan (ethanethiol) are thought to be formed by reaction of H2S with other wine components.[1]
For more info about how to remove this compound from wine or other beverages, see Hydrogen sulfide screening and Hydrogen sulfide removal
References
- ↑ "Diagnostic Test for Reductive Wine Characters (Cu/Cd Test)." The Australian Wine Research Institute (AWRI). Accessed online April 2020.