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Am. J. Enol. Vitic. 48:3:333-338 (1997)
Copyright © 1997 by the American Society for Enology and Viticulture.
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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

Mustapha Nedjma 1

1 Lab. d'Oenology, UFR Sciences Exacres et Naturelles, Moulin de la Housse, B.P. 1039, 51687 Reims, France.

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.

Key words: copper, caramel, hydrogen sulfide, thiols, gas chromatography, chemiluminescence, Cognac, matrix effect

Submitted on July 1, 1996






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