Abstract：
:Solid-phase extraction has previously been used to fractionate copper and iron into hydrophobic, cationic and residual forms. This study showed the change in fractionated copper and iron in Chardonnay wines with 1-year of bottle aging under variable oxygen and protein concentrations. Wines containing protein in low oxygen conditions induced a decrease (20-50%) in total copper and increased the proportion of the hydrophobic copper fraction, associated with copper(I) sulfide. In contrast, protein stabilised wines showed a lower proportion of the hydrophobic copper fraction after 1-year of aging. In oxidative storage conditions, the total iron decreased by 60% when at high concentration, and the concentration of the residual fraction of both copper and iron increased. The results show that oxidative storage increases the most oxidative catalytic form of the metal, whilst changes during reductive storage depend on the extent of protein stabilisation of the wine.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kontoudakis N,Guo A,Scollary GR,Clark ACdoi
10.1016/j.foodchem.2017.02.065subject
Has Abstractpub_date
2017-08-15 00:00:00pages
319-328eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30265-0journal_volume
229pub_type
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