"Gold Nanoparticles Enhance Wine Flavor and Aroma"

Researchers at Flinders University’s Australian Wine Research Institute have found that adding gold nanoparticles to wine can improve its aroma by trapping sulfur compounds. The particles can be removed and reused, making the process cost-effective. The nanosurfaces can also be added to packaging materials and filtration devices. The study found that the gold nanoparticles consistently removed the same or more hydrogen sulfide from both white and red wines than copper fining, without affecting desirable sulfur compounds.