Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

Nick Kodoudakis, Leigh Schmidtke, Marlize Bekker, Mark Smith, Paul A Smith, Geoffrey Scollary, Eric N Wilkes, Andrew Clark

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provided
a hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from background
contamination.
Original languageEnglish
Pages (from-to)89-99
Number of pages11
JournalFood Chemistry
Volume274
Early online date21 Aug 2018
DOIs
Publication statusPublished - 15 Feb 2019

Fingerprint

Wine
wines
sulfides
Sulfides
solid phase extraction
Solid Phase Extraction
Chemical analysis
Potentiometry
white wines
red wines
methodology
liquids
Liquids
Fractionation
fractionation
High Pressure Liquid Chromatography

Cite this

@article{e9e1713a769442deb16076c8fcc17716,
title = "Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition",
abstract = "The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provideda hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from backgroundcontamination.",
keywords = "Copper, Solid phase extraction",
author = "Nick Kodoudakis and Leigh Schmidtke and Marlize Bekker and Mark Smith and Smith, {Paul A} and Geoffrey Scollary and Wilkes, {Eric N} and Andrew Clark",
year = "2019",
month = "2",
day = "15",
doi = "10.1016/j.foodchem.2018.08.084",
language = "English",
volume = "274",
pages = "89--99",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Analytical strategies for the measurement of different forms of Cu and Fe in wine : Comparison between approaches in relation to wine composition. / Kodoudakis, Nick; Schmidtke, Leigh; Bekker, Marlize; Smith, Mark; Smith, Paul A; Scollary, Geoffrey; Wilkes, Eric N; Clark, Andrew.

In: Food Chemistry, Vol. 274, 15.02.2019, p. 89-99.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Analytical strategies for the measurement of different forms of Cu and Fe in wine

T2 - Comparison between approaches in relation to wine composition

AU - Kodoudakis, Nick

AU - Schmidtke, Leigh

AU - Bekker, Marlize

AU - Smith, Mark

AU - Smith, Paul A

AU - Scollary, Geoffrey

AU - Wilkes, Eric N

AU - Clark, Andrew

PY - 2019/2/15

Y1 - 2019/2/15

N2 - The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provideda hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from backgroundcontamination.

AB - The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provideda hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from backgroundcontamination.

KW - Copper

KW - Solid phase extraction

U2 - 10.1016/j.foodchem.2018.08.084

DO - 10.1016/j.foodchem.2018.08.084

M3 - Article

VL - 274

SP - 89

EP - 99

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -