Impact of fluorescent lighting on oxidation of model wine solutions containing organic acids and iron

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Abstract

Previous studies have provided evidence that light exposure can increase oxygen consumption in wine and that the photodegradation of iron(III) tartrate could contribute to this process. In the present study, model wine solutions containing iron(III) and various organic acids, either alone or combined, were stored in sealed clear glass wine bottles and exposed to light from fluorescent lamps. Dissolved oxygen was monitored, and afterward the organic acid degradation products were determined and the capacity of the solutions to bind sulfur dioxide, the main wine preservative, was assessed. In the dark controls, little or no dissolved oxygen was consumed and the organic acids were stable. In the irradiated solutions, dissolved oxygen was consumed at a rate that was dependent on the specific organic acid present, and the latter were oxidized to various carbonyl compounds. For the solutions containing tartaric acid, malic acid, and/or citric acid, irradiation increased their sulfur dioxide-binding capacity.
Original languageEnglish
Pages (from-to)2383-2393
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume65
Issue number11
DOIs
Publication statusPublished - Feb 2017

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fluorescent lighting
Wine
Organic acids
Lighting
organic acids and salts
wines
Dissolved oxygen
Iron
oxidation
iron
dissolved oxygen
Sulfur Dioxide
Oxidation
Acids
sulfur dioxide
Oxygen
Light
carbonyl compounds
Carbonyl compounds
Fluorescent lamps

Cite this

@article{9ecdbd8da0fb49898a8713e27eebca78,
title = "Impact of fluorescent lighting on oxidation of model wine solutions containing organic acids and iron",
abstract = "Previous studies have provided evidence that light exposure can increase oxygen consumption in wine and that the photodegradation of iron(III) tartrate could contribute to this process. In the present study, model wine solutions containing iron(III) and various organic acids, either alone or combined, were stored in sealed clear glass wine bottles and exposed to light from fluorescent lamps. Dissolved oxygen was monitored, and afterward the organic acid degradation products were determined and the capacity of the solutions to bind sulfur dioxide, the main wine preservative, was assessed. In the dark controls, little or no dissolved oxygen was consumed and the organic acids were stable. In the irradiated solutions, dissolved oxygen was consumed at a rate that was dependent on the specific organic acid present, and the latter were oxidized to various carbonyl compounds. For the solutions containing tartaric acid, malic acid, and/or citric acid, irradiation increased their sulfur dioxide-binding capacity.",
keywords = "Succinic acid, Lactic acid, Glyoxylic acid, iron(III) carboxylate, Photochemistry, Photo-Fenton",
author = "Paris Grant-Preece and Celia Barril and Schmidtke, {Leigh M.} and Clark, {Andrew C.}",
note = "Includes bibliographical references.",
year = "2017",
month = "2",
doi = "10.1021/acs.jafc.6b04669",
language = "English",
volume = "65",
pages = "2383--2393",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "11",

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TY - JOUR

T1 - Impact of fluorescent lighting on oxidation of model wine solutions containing organic acids and iron

AU - Grant-Preece, Paris

AU - Barril, Celia

AU - Schmidtke, Leigh M.

AU - Clark, Andrew C.

N1 - Includes bibliographical references.

PY - 2017/2

Y1 - 2017/2

N2 - Previous studies have provided evidence that light exposure can increase oxygen consumption in wine and that the photodegradation of iron(III) tartrate could contribute to this process. In the present study, model wine solutions containing iron(III) and various organic acids, either alone or combined, were stored in sealed clear glass wine bottles and exposed to light from fluorescent lamps. Dissolved oxygen was monitored, and afterward the organic acid degradation products were determined and the capacity of the solutions to bind sulfur dioxide, the main wine preservative, was assessed. In the dark controls, little or no dissolved oxygen was consumed and the organic acids were stable. In the irradiated solutions, dissolved oxygen was consumed at a rate that was dependent on the specific organic acid present, and the latter were oxidized to various carbonyl compounds. For the solutions containing tartaric acid, malic acid, and/or citric acid, irradiation increased their sulfur dioxide-binding capacity.

AB - Previous studies have provided evidence that light exposure can increase oxygen consumption in wine and that the photodegradation of iron(III) tartrate could contribute to this process. In the present study, model wine solutions containing iron(III) and various organic acids, either alone or combined, were stored in sealed clear glass wine bottles and exposed to light from fluorescent lamps. Dissolved oxygen was monitored, and afterward the organic acid degradation products were determined and the capacity of the solutions to bind sulfur dioxide, the main wine preservative, was assessed. In the dark controls, little or no dissolved oxygen was consumed and the organic acids were stable. In the irradiated solutions, dissolved oxygen was consumed at a rate that was dependent on the specific organic acid present, and the latter were oxidized to various carbonyl compounds. For the solutions containing tartaric acid, malic acid, and/or citric acid, irradiation increased their sulfur dioxide-binding capacity.

KW - Succinic acid

KW - Lactic acid

KW - Glyoxylic acid

KW - iron(III) carboxylate

KW - Photochemistry

KW - Photo-Fenton

U2 - 10.1021/acs.jafc.6b04669

DO - 10.1021/acs.jafc.6b04669

M3 - Article

C2 - 28238266

VL - 65

SP - 2383

EP - 2393

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 11

ER -