This is a continuation of a study of cell potentials for both copper(II)/copper(I) and iron(III)/iron(II) with key components prevalent in red wine. The oxidation of wine is a key process for the making of wine and must be carefully controlled. If the wine becomes over oxidized it has loss of flavor and discoloration. It is postulated that the interaction of the copper and iron control this oxidation by lowering the cell potential of the iron(III)/iron(II) couple and also raise the copper(II)/copper(I) couple.  The potentials of the copper and iron with the wine components are measured in an air environment and compared to a nitrogen atmosphere, so that any oxidation will occur due to the solution and its compounds. The components studied were based on their presence and capability to complex with the metals in red wine:  2-mercapto benzimidazole, imidazole, pyrazine, 1,2-dihydroxybenzene, D-(+)-xylose, 2-mercaptopyrimidine, pyrazinecarboxamide.

Cell potentials for major components of red wine with copper and iron

243rd National Meeting (2012)

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