{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T00:27:47Z","timestamp":1760920067560,"version":"build-2065373602"},"reference-count":30,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2024,9,12]],"date-time":"2024-09-12T00:00:00Z","timestamp":1726099200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>A colorimetric method for the quantification of hydrogen sulfide (H\u2082S) produced in microbial fermentations was developed using lead gelled alginate microparticles packed in glass columns. The formation of a lead sulfide complex, between H\u2082S and lead ion (Pb<jats:sup>2+<\/jats:sup>) immobilized on the microparticles, allowed simple and accurate quantification by colorimetry.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The microparticle\u2010loaded columns were calibrated and showed significant analytical sensitivity. The calibration curve of the system showed a correlation coefficient (<jats:italic>r<\/jats:italic><jats:sup>2<\/jats:sup>) of 0.995 and a detection limit of 1.29\u2009\u00b1\u20090.02\u2009\u03bcg\u2009L<jats:sup>\u22121<\/jats:sup>. The application of the columns in laboratory wine fermentations was able to detect variations in H<jats:sub>2<\/jats:sub>S production from 10.6\u2009to 23.5 \u03bcg L<jats:sup>\u22121<\/jats:sup> by increasing the sugar content in the medium, and from 10.6 to 3.2\u2009\u03bcg L<jats:sup>\u22121<\/jats:sup> with decreasing nitrogen content in the medium.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Validation of the proposed method was carried out by determining H\u2082S in a vinic fermentation model, the results of which were compared with those obtained using a reference chemical method. The data obtained showed no statistically significant differences between the two methods, confirming the reliability and accuracy of the developed system. \u00a9 2024 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13876","type":"journal-article","created":{"date-parts":[[2024,9,12]],"date-time":"2024-09-12T09:53:50Z","timestamp":1726134830000},"page":"850-857","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of an alternative method to quantify <scp>H<sub>2<\/sub>S<\/scp>: application in wine fermentation"],"prefix":"10.1002","volume":"105","author":[{"given":"Mar\u00eda Jos\u00e9","family":"Paredes","sequence":"first","affiliation":[{"name":"Department of Fruticulture and Oenology, Faculty of Agriculture and Forestry Pontificia Universidad Cat\u00f3lica de Chile  Santiago 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