Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines

BRIEF COMMUNICATION OPEN Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines Agnieszka M. Mierczynska-Vasilev 1 ✉, Allie C. Kulcsar1 , Panthihage Ruvini L. Dabare 2 , Krasimir A. Vasilev 2 and Marlize Z. Bekker 1 Volatile sulfur compounds (VSCs), such as hydrogen sulfide, methanethiol, and ethanethiol, are associated with ‘reductive’ aromas in wine and contribute to approximately 30% of all wine faults. These compounds can have a...