Photodegradation of organic acids in a model wine system containing iron

Research output: Book chapter/Published conference paperChapter (peer-reviewed)peer-review

3 Citations (Scopus)

Abstract

UV-visible light has previously been shown to greatly accelerate the degradation of tartaric acid in model wine solutions containing iron, resulting in the production of glyoxylic acid. In this study, model wine solutions containing tartaric acid, malic acid, succinic acid, citric acid or lactic acid, as well as iron, were exposed to light at wave lengths above 300 nm or stored in darkness. All the organic acids were partially degraded in the samples exposed to light, but were stable in the samples stored in darkness. The photodegradation products identified using ion-exclusion liquid chromatography with diode array and mass spectrometry detection included a number of aldehydes and ketones. Glyoxylic acid and 2,3-dioxopropanoic acid were derived from tartaric acid, 3-oxopropanoic acid from malic acid and succinic acid, 1,3-acetonedicarboxylic acid and acetoacetic acid from citric acid and acetaldehyde from lactic acid. Possible pathways for the formation of these compounds are discussed. In addition, the potential implications of these reactions in white wine are described.
Original languageEnglish
Title of host publicationAdvances in wine research
EditorsGavin Sacks, Stephane Vidal, Peter Winterhalfter, Susan B. Ebeler
Place of PublicationWashington
PublisherAmerican Chemical Society
Chapter19
Pages303-324
Number of pages22
Edition1st
ISBN (Print)9780841230101
Publication statusPublished - 2015

Fingerprint Dive into the research topics of 'Photodegradation of organic acids in a model wine system containing iron'. Together they form a unique fingerprint.

Cite this