TY - JOUR T1 - Influence of Complex Media Composition, Cognac's Brandy, or Cognac, on the Gas Chromatography Analysis of Volatile Sulfur Compounds — Preliminary Results of the Matrix Effect JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 333 LP - 338 DO - 10.5344/ajev.1997.48.3.333 VL - 48 IS - 3 AU - Mustapha Nedjma Y1 - 1997/01/01 UR - http://www.ajevonline.org/content/48/3/333.abstract N2 - Some of the constituents of Cognac's brandy or Cognac media indeed interact with volatile sulfur compounds: among these constituents, transition metals (particularly copper ions) chelate thiols reversibly. This thiol complexation diminishes considerably their concentration in the analyzed static headspace of the solutions. In the case of cognacs media, the caramel addition decrease the concentrations of volatile sulfur compounds; hydrogen sulfide and thiols are especially well bounded. ER -