Photodegradation of organic acids in a model wine system containing iron

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

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 wavelengths 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

Wine
Organic acids
Photodegradation
Iron
Succinic Acid
Citric Acid
Lactic Acid
Acetaldehyde
Acids
Liquid chromatography
Ketones
Aldehydes
Mass spectrometry
Diodes
Ions
Degradation
Wavelength
tartaric acid
malic acid
glyoxylic acid

Cite this

Grant-Preece, P., Barril, C., Schmidtke, L., Scollary, G., & Clark, A. (2015). Photodegradation of organic acids in a model wine system containing iron. In G. Sacks, S. Vidal, P. Winterhalfter, & S. B. Ebeler (Eds.), Advances in wine research (1st ed., pp. 303-324). Washington: American Chemical Society.
Grant-Preece, Paris ; Barril, Celia ; Schmidtke, Leigh ; Scollary, Geoffrey ; Clark, Andrew. / Photodegradation of organic acids in a model wine system containing iron. Advances in wine research. editor / Gavin Sacks ; Stephane Vidal ; Peter Winterhalfter ; Susan B. Ebeler. 1st. ed. Washington : American Chemical Society, 2015. pp. 303-324
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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 wavelengths 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.",
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Grant-Preece, P, Barril, C, Schmidtke, L, Scollary, G & Clark, A 2015, Photodegradation of organic acids in a model wine system containing iron. in G Sacks, S Vidal, P Winterhalfter & SB Ebeler (eds), Advances in wine research. 1st edn, American Chemical Society, Washington, pp. 303-324.

Photodegradation of organic acids in a model wine system containing iron. / Grant-Preece, Paris; Barril, Celia; Schmidtke, Leigh; Scollary, Geoffrey; Clark, Andrew.

Advances in wine research. ed. / Gavin Sacks; Stephane Vidal; Peter Winterhalfter; Susan B. Ebeler. 1st. ed. Washington : American Chemical Society, 2015. p. 303-324.

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

TY - CHAP

T1 - Photodegradation of organic acids in a model wine system containing iron

AU - Grant-Preece, Paris

AU - Barril, Celia

AU - Schmidtke, Leigh

AU - Scollary, Geoffrey

AU - Clark, Andrew

N1 - Includes bibliographical references.

PY - 2015

Y1 - 2015

N2 - 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 wavelengths 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.

AB - 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 wavelengths 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.

M3 - Chapter (peer-reviewed)

SN - 9780841230101

SP - 303

EP - 324

BT - Advances in wine research

A2 - Sacks, Gavin

A2 - Vidal, Stephane

A2 - Winterhalfter, Peter

A2 - Ebeler, Susan B.

PB - American Chemical Society

CY - Washington

ER -

Grant-Preece P, Barril C, Schmidtke L, Scollary G, Clark A. Photodegradation of organic acids in a model wine system containing iron. In Sacks G, Vidal S, Winterhalfter P, Ebeler SB, editors, Advances in wine research. 1st ed. Washington: American Chemical Society. 2015. p. 303-324