Microoxidation of wine is enhanced by the synergy of the iron and copper content in ppm quantity.  Oxidation is a two edged sword as a small amount adds to the taste profile of red wine, while too much oxidation can yield a taste profile that is not desired.  Since most red wines have up to 2000 different chemical components, this study is undertaken to determine which of the major components of red wine support this oxidation and which components retard this oxidation.  Some of the major components of wine are utilized in this study such as tartrate, phosphate, polyphenols, etc. as well as some of the larger biochemical structures, e.g. amino acids, carbohydrates, and lipids to determine what classes of compounds may be involved in the oxidation.  Cell potentials of the Cu(II)/Cu(I) and Fe(III)/Fe(II) couples with the different components are measured and the interaction of copper and iron is discussed.

Analysis of the oxidation of wine by iron and copper with various components of wine

245th National Meeting (2013)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.