PT - JOURNAL ARTICLE AU - Mustapha Nedjma TI - 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 AID - 10.5344/ajev.1997.48.3.333 DP - 1997 Jan 01 TA - American Journal of Enology and Viticulture PG - 333--338 VI - 48 IP - 3 4099 - http://www.ajevonline.org/content/48/3/333.short 4100 - http://www.ajevonline.org/content/48/3/333.full SO - Am J Enol Vitic.1997 Jan 01; 48 AB - 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.