Iron and/or copper can influence the rate of oxidation reactions and accumulation of reductive flavour compounds in wine. This project investigated the main binding agents for these metals and assessed how binding impacted the metals’ mediation of oxidative and reductive development. The results showed that copper mainly existed in a sulfide-bound form, but the non-sulfide bound form was more efficient for mediating oxidation reactions when ascorbic acid was present. The non-sulfide bound form of copper could also readily sequester sulfide from precursors during reductive development. Unlike copper, iron binding in wine was not dominated by a single binding agent and had minimal influence on oxidation in the presence of ascorbic acid. A colorimetric method was developed to allow colorimetric determination of copper concentration in wine.
|Place of Publication||Wagga Wagga, NSW|
|Publisher||Charles Sturt University|
|Commissioning body||Australian Grape and Wine Authority trading as Wine Australia|
|Number of pages||93|
|Publication status||Published - 28 Feb 2018|