White wine oxidation: The impact of iron(III) and organic acid photoactivity

    Research output: Book chapter/Published conference paperConference paper

    Abstract

    The reaction of excessive amounts of molecular oxygen in wine can lead to deleterious compositional changes, including significant alteration of the sensory characteristics and loss of the main preservative (i.e., sulfur dioxide). The rate at which molecular oxygen reacts in wine is known to be influenced by a variety of parameters, one of which includes the exposure of the wine to UV-visible light. Several important photoactive components of wine are well reported (i.e., riboflavin and the iron(III) tartrate complex), however, little is known of the photoactivity of other iron(III) organic acid complexes under wine conditions, or the likely consequence of the products generated from such photoactivity on the colour and aroma characteristics of wine.This study utilises a combination of chromatographic analyses (UHPLC, ion exclusion â'' HPLCâ''MS/MS) to assess the impact of UV-visible light on aqueous ethanol solutions of iron in combination with tartaric acid, malic acid, succinic acid, lactic acid and citric acid. The main products generated as a consequence of photoactivity are described and the ability of the products to contribute to changes in wine colour and sulfur dioxide concentration is shown. The results demonstrate the importance of light to accelerate the consumption of oxygen in wine via iron / organic acid photochemistry, and show that the photoactivity of the combined iron(III) complexes can contribute to an array of products.
    Original languageEnglish
    Title of host publicationACS 2014
    Place of PublicationUnited States
    PublisherAmerican Chemical Society
    Pages1-1
    Number of pages1
    Volume248
    Publication statusPublished - 2014
    EventNational Meeting of the American Chemical Society - San Francisco, CA, New Zealand
    Duration: 10 Aug 201414 Aug 2014

    Conference

    ConferenceNational Meeting of the American Chemical Society
    CountryNew Zealand
    Period10/08/1414/08/14

    Fingerprint

    Wine
    Organic acids
    Iron
    Oxidation
    Sulfur Dioxide
    Molecular oxygen
    Color
    Riboflavin
    Photochemical reactions
    Succinic Acid
    Citric Acid
    Lactic Acid
    Ethanol
    Ions
    Oxygen

    Cite this

    Grant-Preece, P., Barril, C., Clark, A., Schmidtke, L., & Scollary, G. (2014). White wine oxidation: The impact of iron(III) and organic acid photoactivity. In ACS 2014 (Vol. 248, pp. 1-1). United States: American Chemical Society.
    Grant-Preece, Paris ; Barril, Celia ; Clark, Andrew ; Schmidtke, Leigh ; Scollary, Geoffrey. / White wine oxidation : The impact of iron(III) and organic acid photoactivity. ACS 2014. Vol. 248 United States : American Chemical Society, 2014. pp. 1-1
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    abstract = "The reaction of excessive amounts of molecular oxygen in wine can lead to deleterious compositional changes, including significant alteration of the sensory characteristics and loss of the main preservative (i.e., sulfur dioxide). The rate at which molecular oxygen reacts in wine is known to be influenced by a variety of parameters, one of which includes the exposure of the wine to UV-visible light. Several important photoactive components of wine are well reported (i.e., riboflavin and the iron(III) tartrate complex), however, little is known of the photoactivity of other iron(III) organic acid complexes under wine conditions, or the likely consequence of the products generated from such photoactivity on the colour and aroma characteristics of wine.This study utilises a combination of chromatographic analyses (UHPLC, ion exclusion {\~A}¢'' HPLC{\~A}¢''MS/MS) to assess the impact of UV-visible light on aqueous ethanol solutions of iron in combination with tartaric acid, malic acid, succinic acid, lactic acid and citric acid. The main products generated as a consequence of photoactivity are described and the ability of the products to contribute to changes in wine colour and sulfur dioxide concentration is shown. The results demonstrate the importance of light to accelerate the consumption of oxygen in wine via iron / organic acid photochemistry, and show that the photoactivity of the combined iron(III) complexes can contribute to an array of products.",
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    Grant-Preece, P, Barril, C, Clark, A, Schmidtke, L & Scollary, G 2014, White wine oxidation: The impact of iron(III) and organic acid photoactivity. in ACS 2014. vol. 248, American Chemical Society, United States, pp. 1-1, National Meeting of the American Chemical Society, New Zealand, 10/08/14.

    White wine oxidation : The impact of iron(III) and organic acid photoactivity. / Grant-Preece, Paris; Barril, Celia; Clark, Andrew; Schmidtke, Leigh; Scollary, Geoffrey.

    ACS 2014. Vol. 248 United States : American Chemical Society, 2014. p. 1-1.

    Research output: Book chapter/Published conference paperConference paper

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    T2 - The impact of iron(III) and organic acid photoactivity

    AU - Grant-Preece, Paris

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    AU - Schmidtke, Leigh

    AU - Scollary, Geoffrey

    N1 - Imported on 03 May 2017 - DigiTool details were: publisher = United States: American Chemical Society, 2014. Event dates (773o) = 10-14 August, 2014; Parent title (773t) = National Meeting of the American Chemical Society. ISSNs: 0065-7727;

    PY - 2014

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    N2 - The reaction of excessive amounts of molecular oxygen in wine can lead to deleterious compositional changes, including significant alteration of the sensory characteristics and loss of the main preservative (i.e., sulfur dioxide). The rate at which molecular oxygen reacts in wine is known to be influenced by a variety of parameters, one of which includes the exposure of the wine to UV-visible light. Several important photoactive components of wine are well reported (i.e., riboflavin and the iron(III) tartrate complex), however, little is known of the photoactivity of other iron(III) organic acid complexes under wine conditions, or the likely consequence of the products generated from such photoactivity on the colour and aroma characteristics of wine.This study utilises a combination of chromatographic analyses (UHPLC, ion exclusion â'' HPLCâ''MS/MS) to assess the impact of UV-visible light on aqueous ethanol solutions of iron in combination with tartaric acid, malic acid, succinic acid, lactic acid and citric acid. The main products generated as a consequence of photoactivity are described and the ability of the products to contribute to changes in wine colour and sulfur dioxide concentration is shown. The results demonstrate the importance of light to accelerate the consumption of oxygen in wine via iron / organic acid photochemistry, and show that the photoactivity of the combined iron(III) complexes can contribute to an array of products.

    AB - The reaction of excessive amounts of molecular oxygen in wine can lead to deleterious compositional changes, including significant alteration of the sensory characteristics and loss of the main preservative (i.e., sulfur dioxide). The rate at which molecular oxygen reacts in wine is known to be influenced by a variety of parameters, one of which includes the exposure of the wine to UV-visible light. Several important photoactive components of wine are well reported (i.e., riboflavin and the iron(III) tartrate complex), however, little is known of the photoactivity of other iron(III) organic acid complexes under wine conditions, or the likely consequence of the products generated from such photoactivity on the colour and aroma characteristics of wine.This study utilises a combination of chromatographic analyses (UHPLC, ion exclusion â'' HPLCâ''MS/MS) to assess the impact of UV-visible light on aqueous ethanol solutions of iron in combination with tartaric acid, malic acid, succinic acid, lactic acid and citric acid. The main products generated as a consequence of photoactivity are described and the ability of the products to contribute to changes in wine colour and sulfur dioxide concentration is shown. The results demonstrate the importance of light to accelerate the consumption of oxygen in wine via iron / organic acid photochemistry, and show that the photoactivity of the combined iron(III) complexes can contribute to an array of products.

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    Grant-Preece P, Barril C, Clark A, Schmidtke L, Scollary G. White wine oxidation: The impact of iron(III) and organic acid photoactivity. In ACS 2014. Vol. 248. United States: American Chemical Society. 2014. p. 1-1