mercaptans

Lemma

mercaptans

Etichetta di dominio

EN

Etichetta grammaticale

n.

Definizione

Particular chemical compounds that can develop in wine after fermentation if the yeast is allowed to react with sulphur in the lees.1

Nota

A group of foul-smelling chemical compounds in which one of the hydrogen atoms of hydrogen sulphide has been replaced by an alkyl group, a chiain of carbon atoms with hydrogen atoms attached at all vacant sites. Mercaptans, which smell uncomfortably skunk-like, are formed by yeast after the primary alcoholic fermentation reacting with sulphur in the lees. If not removed from the new wine (which can usually be achieved by simple aeration, by prompt racking, for example), less volatile and even more unpleasant compounds tend to be formed.2

Contesto

Volatile sulfur compounds, and specifically mercaptans, are a hot topic in wine at the moment, so it’s worth learning a bit about them.3

Trascrizione fonetica

[mərˈkapˌtan]4

Sinonimi e Antonimi
ND
Abbreviazioni
ND
Etimologia

The term is derived from the Latin mercurium captans (capturing mercury) [...].5

Etichetta di paese
ND
Ente

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica.

Data della scheda
Wed Mar 6 11:35:21 2013
Autore

Ricciardi Martina

Fonti

1 : «raquo;, 25/02/2013,

2 : Robinson J., The Oxford Companion to WINE, Oxford, Oxford University Press, 1994, 614

3 : «raquo;, 25/02/2013,

4 : «raquo;, /i:i],

5 : «raquo;, 25/02/2013,

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