Researchers from the Australian Wine Research Institute and Flinders University in Australia have developed a novel solution to address the issue of undesirable sulfur aromas in wine.
According to Science Alert, researchers utilized gold nanoparticles as a quick and eco-friendly method to remove volatile sulfur compounds (VSCs) that contribute to aromas, such as "rotten eggs" and "rubber." This breakthrough has the potential to benefit both large and small-scale winemaking operations, providing a solution to a costly problem in the industry.
Gold Binds With Sulfur to Remove Wine's Undesirable Smell
Researchers wrote in their study, titled "Surface Nanoengineering Technology for the Removal of Sulfur Compounds Associated With Negative Attributes in Wines" published in the journal Science of Food, that these volatile sulfur compounds (VSCs) are responsible for "reductive" aromas in wine and can significantly affect its aroma and perceived quality.
By applying a thin plasma polymer coating with fixed gold nanoparticles to a neutral substrate, the team found that up to 45% of free hydrogen sulfide and other unwanted VSCs in wine samples were removed after 24 hours of exposure.
The versatility of the surface coating allows it to be used throughout the winemaking process, from filtration devices and decanters to packaging materials. What makes this approach advantageous is its ease of use and retrieval. The smart surface is directly added to the wine and then removed after a certain period, providing a convenient and efficient solution for winemakers.
Agnieszka Mierczynska-Vasilev, a principal research scientist at the Australian Wine Research Institute, highlighted in the news release the deployability of this new method. It offers a one-step process where the smart surface can be easily integrated into wine production and subsequently removed, making it a practical option for addressing sulfur aromas in wine production.
New Method Outperforms Existing Winemaking Process
As per Nanowerk's report, the developed nanoengineered surfaces have the potential to be applied to various wine equipment, including filtration devices, decanters, packaging materials, and closures, as they are independent of the substrate material. The collaboration of the researchers has led to this breakthrough technology that aims to improve winemaking.
Professor Krasimir Vasilev, a co-author of the study, emphasizes the role of the Biomedical Nano-engineering Laboratory in delivering this technology. The team's research efforts have also resulted in a novel solution to tartrate instability in white wines, which has been published in Food Chemistry.
VSCs play a significant role in wine aroma, but managing these off-aromas poses a considerable expense for the wine industry. The newly developed smart surface has demonstrated superior performance compared to the conventional practice of adding copper sulfate to mitigate unwanted VSCs. Furthermore, unlike copper sulfate, it does not negatively impact the flavor.
The ongoing exploration of deploying these smart surfaces in the wine sector represents the next steps in their development, as researchers continue to enhance their applications within the industry.
RELATED ARTICLE: Gold Nanoparticles, DNA Molecules Used to Create Colors That Could Herald Better Display Technology
Check out more news and information on Nanotechnology in Science Times.
