Food Research Institute

Průšová, B. – Kumšta, M. – Kulhánková, M. – Baroň, M. – Sochor, J.
Capture of hydrogen sulfide from wine fermentation gas for use in the food industry
Journal of Food and Nutrition Research, 62, 2023, No. 4, s. 384-388

Božena Průšová, Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, 69144 Lednice, Czech Republic. E-mail: bozena.prusova@mendelu.cz

Short communication
Received 16 January 2023; 1st revised 18 July 2023; accepted 18 September 2023; published online 12 November 2023.

Summary: This study dealt with the capture of hydrogen sulfide from wine fermentation gas for use in the food industry. Gas chromatography was used to investigate the H₂S sorption capacity of two commercial sorbents based on the combination of CuO-zeolite and CuO/MnOx, as well as the ability of the examined sorbents to pass aromatic substances. The best results were obtained with the CuO/MnOx-based sorbent, which had the highest overall sorption capacity and was also able to pass positive aromatics, such as higher alcohols and esters. The treated gas, which does not contain unwanted hydrogen sulphide, is suitable for use in the food industry.

Keywords: fermentation gas; hydrogen sulfide; sorbent

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