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Am. J. Enol. Vitic. 46:3:380-384 (1995)
Copyright © 1995 by the American Society for Enology and Viticulture.
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Iron, Copper, and Manganese Influence on Wine Oxidation

Juan Cacho 1, J. Enrique Castells 1, Adoración Esteban 1, Berta Laguna 1, and Nuria Sagristá 1

1 Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009-Zaragoza, Spain.

The influence of iron, copper, and manganese on wine oxidation was studied measuring the evolution of different compounds sensitive to this process: anthocyanins, tannins, total phenol content and acetaldehyde. An intervention of these cations in the oxidative processes was found, since the evolution of the parameters sensitive to oxidation depends on the concentration of these cations in wine. Manganese and iron play an important role in chemical processes with acetaldehyde: manganese favors their formation, and iron catalyzes acetaldehyde combination with phenolic compounds.

Key words: oxidation, iron, copper, manganese

Submitted on September 19, 1994




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A. L. Waterhouse and V. F. Laurie
Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses
Am. J. Enol. Vitic., September 1, 2006; 57(3): 306 - 313.
[Abstract] [Full Text] [PDF]


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Copyright © 1995 by the American Society for Enology and Viticulture.