RT Journal Article
SR Electronic
T1 Iron, Copper, and Manganese Influence on Wine Oxidation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 380
OP 384
DO 10.5344/ajev.1995.46.3.380
VO 46
IS 3
A1 Juan Cacho
A1 J. Enrique Castells
A1 Adoración Esteban
A1 Berta Laguna
A1 Nuria Sagristá
YR 1995
UL http://www.ajevonline.org/content/46/3/380.abstract
AB 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.