All this is necessary to neutralize the volatile sulfur compounds (VSC) responsible for unpleasant odors in wine. In laboratory tests, the nanoparticles successfully neutralized up to 45% of hydrogen sulfide and other unwanted VSSs in white and red wine samples.
More importantly, the gold nanoparticles outperformed copper sulfate, a commonly used VSS neutralizer, which can sometimes affect the flavor of wine.
The researchers hope that this technique can be further developed and applied to winemaking equipment and packaging materials.
Source: Ferra
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