'Gold' turned out to be effective to prevent offensive odor of wine
During the wine making process, great care is taken to ensure that the wine does not have any offensive odors. A new research team at the Australian Wine Research Institute has developed a `` technology to remove substances that cause offensive odors using gold nanoparticles ''.
Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines | npj Science of Food
Nano tech for better wine – News
Adding a Touch of Gold to Our Wine Could Make For a More Pleasant Drop : ScienceAlert
Low-quality wines may have an offensive odor that has been described as 'burnt rubber' or 'rotten eggs'. According to the research team, odors drifting from wine are caused by volatile sulfur compounds such as hydrogen sulfide, methanethiol, and ethanethiol, and 30% of wine defects are caused by odors of volatile sulfur compounds.
Copper is sometimes used to remove volatile sulfur compounds from wine, but if there is a lot of copper left in the wine, it will have an adverse effect on the human body. Therefore, the research team decided to see if gold nanoparticles could be used as a method for removing volatile sulfur compounds that is harmless to the human body.
The research team coated the surface of the filament with gold nanoparticles and put it in white and red wine. After 24 hours, the filament was taken out and various components were analyzed. As a result, it was found that the amount of hydrogen sulfide in the wine with the filament was greatly reduced. In addition, it was also revealed that the components that produce favorable aromas such as 'berry scent' and 'grapefruit scent' continue to remain in wine.
According to the research team, gold nanoparticle coating technology may be applicable to many instruments related to wine production, such as ``filtration equipment'' and ``storage containers''. Mr. Krasimir Vasilev, a member of the research team, describes the method of removing odorous substances by gold nanoparticles as ``a groundbreaking technology to improve winemaking''.