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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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;

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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