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Development of an alternative method to quantify H₂S: application in wine fermentation.

María José Paredes¹, Sergio Benavides-Valenzuela²

¹Department of Fruticulture and Oenology, Faculty of Agriculture and Forestry, Pontificia Universidad Católica de Chile, Santiago, Chile.

Journal of the Science of Food and Agriculture

|September 12, 2024

Summary

A new colorimetric method accurately quantifies hydrogen sulfide (H₂S) in microbial fermentations using lead-impregnated microparticles. This reliable system is validated for wine production, offering precise H₂S measurements.

Keywords:

H2S colorimetric method ionic gelation microparticles wine fermentation

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Area of Science:

Analytical Chemistry
Biotechnology
Microbiology

Background:

Developed a novel colorimetric method for quantifying hydrogen sulfide (H₂S) in microbial fermentations.
Utilized lead-gelled alginate microparticles packed in glass columns for H₂S capture and detection.
Leveraged the formation of a lead sulfide complex for colorimetric quantification.

Purpose of the Study:

To develop a simple, accurate, and sensitive method for H₂S quantification in microbial fermentation.
To validate the method's performance in a laboratory wine fermentation model.
To compare the developed method with a reference chemical method for reliability assessment.

Main Methods:

Immobilization of lead ions (Pb²⁺) onto alginate microparticles.
Packing microparticles into glass columns for H₂S analysis.
Colorimetric quantification of lead sulfide complex formation.
Calibration of the system and determination of analytical sensitivity and detection limit.

Main Results:

The microparticle-loaded columns demonstrated high analytical sensitivity with a calibration curve correlation coefficient (r²) of 0.995.
Achieved a low detection limit of 1.29 ± 0.02 μg L⁻¹ for H₂S.
Successfully detected variations in H₂S production in wine fermentation models, correlating with changes in sugar and nitrogen content.

Conclusions:

The developed colorimetric method is reliable and accurate for H₂S quantification in vinic fermentation models.
Results showed no statistically significant differences when compared to a reference chemical method.
The system offers a robust tool for monitoring H₂S during microbial fermentations.