Iron(III) tartrate as a potential precursor of light-induced oxidative degradation of white wine: studies in a model wine system

Andrew Clark, Daniel A. Dias, Trevor A. Smith, Kenneth P. Ghiggino, Geoffrey Scollary

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

The potential for iron(III) tartrate to act as a photoactivator in light-induced oxidative degradation of white wine is described. Using a tartaric-acid-based model wine system containing 5 mg/L iron, exposure to light from a xenon arc lamp led to the oxidative degradation of tartaric acid and the production of glyoxylic acid. The critical wavelength of light for the degradation process was found to be below 520 nm. No glyoxylic acid was formed in the absence of iron and/or light. Flint glass offered little protection from the light-induced photodegradation of tartaric acid. Antique Green glass offered more protection but did not stop the photodegradation process.
Original languageEnglish
Pages (from-to)3575-3581
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number8
DOIs
Publication statusPublished - Apr 2011

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