Wine with gold content tastes better. Free Technical Library News

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Wine with gold content tastes better

07.06.2023

In addition to everything else that winemakers must consider when making the perfect bottle is the smell of the drink: at certain stages of winemaking, this smell can be unpleasant.

Aromas that can be described as "rotten eggs", "rubber" and "canned corn" are often referred to as "reductive" and are created by volatile sulfur compounds (VSC) in the liquid. These compounds can affect both red and white wines, both large scale and small scale operations, and are a costly headache for the industry.

Now, researchers at the Australian Wine Research Institute and Flinders University in Australia have come up with a new solution to the problem: gold nanoparticles that can quickly and environmentally remove many sulfurs.

The researchers chose gold nanoparticles because of the way gold binds to certain sulfur molecules. The team applied a specially designed thin polymer plasma coating to the surface of a neutral substrate before attaching the nanoparticles to it.

In the laboratory, small nanoparticle-enhanced strips were tested on small samples of red and white wines with high VSC content. The researchers found that after 24 hours of exposure, up to 45 percent of the free hydrogen sulfide in the wines was removed, along with other unwanted VSCs, including methanethiol.

This surface treatment is also quite versatile. It can be used on all equipment throughout the entire winemaking process, from filter devices (to remove solids) and carafes to packaging materials in which wine is placed.

Of course, it will take some time to transfer this process from the laboratory to the commercial process, but these first results are very promising for improving the quality of the wine (without resorting to any psychological tricks).

The new method is more effective at limiting VSC than the current copper sulfate approach, which has its own problems: it can introduce other unwanted sweets, and its use is regulated for health reasons.

Moreover, copper sulfate is a multi-step process, while gold nanoparticle material is simpler. It is applied to the wine for a certain period of time and then removed.

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