Chemists improved the taste of wine with the help of gold.

Researchers have come up with a new way to rid wine of the bad flavors that are created by volatile sulfur compounds. To do this, materials with gold nanoparticles can be added to the drink. The technology was tested on small samples of red and white wine. After 24 hours of exposure, up to 45% of free hydrogen sulfide was removed from it, along with other undesirable substances, including methanethiol. The material with gold nanoparticles can be used on equipment in the wine production process, on filter devices, in decanters and bottles.