Editing Hydrogen sulfide
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 93: | Line 93: | ||
===Oxygen exposure=== | ===Oxygen exposure=== | ||
Hydrogen sulfide is easily oxidized to elemental sulfur, which is insoluble and flavorless. If fermentation is still active, stirring it may help volatilize and/or gently remove sulfide with low risk of also oxidizing desirable compounds. If fermentation has completed, you can simply leave the beer/wine/etc in the fermenter and oxygen that enters the vessel will react with hydrogen sulfide.<ref name="Jastrzembski"/><ref name="Kaiser"/><ref name="Osborne"/><ref name="Enartis"/> [[Aeration]] (e.g. through splash [[racking]]) may also be used, particularly in wine with [[sulfite]]. | Hydrogen sulfide is easily oxidized to elemental sulfur, which is insoluble and flavorless. ''If fermentation is still active'', stirring it may help volatilize and/or gently remove sulfide with low risk of also oxidizing desirable compounds. If fermentation has completed, you can simply leave the beer/wine/etc in the fermenter and oxygen that enters the vessel will react with hydrogen sulfide.<ref name="Jastrzembski"/><ref name="Kaiser"/><ref name="Osborne"/><ref name="Enartis"/> [[Aeration]] (e.g. through splash [[racking]]) may also be used, particularly in wine with [[sulfite]]. | ||
Oxygen exposure does not remove mercaptans or disulfides. Furthermore, most sources suggest that aeration adds a danger of forming mercaptans and/or converting mercaptans to disulfides.<ref name="Mansfield"/><ref name="awri"/> The disulfides have a higher taste threshold so they may seem to disappear, but they can potentially change back to mercaptans later under low-oxygen conditions such as a wine with sulfite.<ref name="Zoecklein2">Zoecklein B. [https://www.enology.fst.vt.edu/downloads/SLOFactorsFinal.pdf Factors impacting volatile sulfur-like off aromas in wine and winery options.] Wine/Enology Grape Chemistry Group at Virginia Tech. Published July 2007.</ref><ref name="Elusive">Ferreira V, Franco-Luesma E, Vela E, López R, Hernández-Orte P. [https://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b02427 Elusive chemistry of hydrogen sulfide and mercaptans in wine.] ''J Agric Food Chem.'' 2018;66(10):2237–2246.</ref><ref name="Vela"/> This phenomenon does not occur in beer because beer always becomes increasingly oxidized over time. | Oxygen exposure does not remove mercaptans or disulfides. Furthermore, most sources suggest that aeration adds a danger of forming mercaptans and/or converting mercaptans to disulfides.<ref name="Mansfield"/><ref name="awri"/> The disulfides have a higher taste threshold so they may seem to disappear, but they can potentially change back to mercaptans later under low-oxygen conditions such as a wine with sulfite.<ref name="Zoecklein2">Zoecklein B. [https://www.enology.fst.vt.edu/downloads/SLOFactorsFinal.pdf Factors impacting volatile sulfur-like off aromas in wine and winery options.] Wine/Enology Grape Chemistry Group at Virginia Tech. Published July 2007.</ref><ref name="Elusive">Ferreira V, Franco-Luesma E, Vela E, López R, Hernández-Orte P. [https://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b02427 Elusive chemistry of hydrogen sulfide and mercaptans in wine.] ''J Agric Food Chem.'' 2018;66(10):2237–2246.</ref><ref name="Vela"/> This phenomenon does not occur in beer because beer always becomes increasingly oxidized over time. |