Abstract
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.
- Received July 1996.
- Copyright 1997 by the American Society for Enology and Viticulture
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