Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Research Article

Toward Understanding the Mechanism of Wine Oxidation

John C. Danilewicz
Am J Enol Vitic. October 2021 72: 338-345; published ahead of print June 08, 2021 ; DOI: 10.5344/ajev.2021.21008
John C. Danilewicz
1Private laboratory. 44 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: jdanilewicz@btconnect.com
  • Article
  • Figures & Data
  • Info & Metrics
  • PDF
Loading

Abstract

The electronic configuration of oxygen (O2) does not allow it to react directly with wine reductants such as polyphenols. It relies on the catalytic intervention of iron (Fe), which redox cycles between its ferrous (Fe(II)) and ferric (Fe(III)) states. O2 oxidizes Fe(II) to Fe(III), and Fe(III) then oxidizes polyphenols. Low concentrations of copper accelerate oxidation, and nucleophiles, especially sulfite, promote polyphenol oxidation. In wine that is protected from air, Fe exists mainly as Fe(II), but the Fe(III):Fe(II) concentration ratio increases immediately on air exposure, stabilizing at varying speeds and values. The oxidation of Fe(II) in air-saturated model wine and the reduction of Fe(III) by a catechol under nitrogen in model wine were examined separately to better understand the oxidative process. The Fe(III) produced when Fe(II) reacted with O2 slows the reaction. As in wine, it was important to include sulfite to remove the intermediate hydrogen peroxide, which also oxidizes Fe(II). The reaction was pseudosecond-order in Fe(II), indicating that the transfer of both electrons to O2 is rate determining. Similarly, when Fe(III) was reduced by the catechol, the Fe(II) produced inhibited the reaction, which overall followed a pseudosecond-order rate law in Fe(III). The rate of Fe(II) oxidation was slower than the rate of Fe(III) reduction, but when the reactions occurred together, as in wine oxidation, Fe(III) and Fe(II) concentrations equilibrated such that their rates equalized. Under the conditions studied, this occurred at 32% Fe(III). This equilibrium was attained quickly, as is the case in red wine. These findings on the oxidative process should help explain the relationships between wine composition, redox state, and Fe(III):Fe(II) concentration ratios.

  • iron
  • iron redox cycling
  • oxygen
  • polyphenols
  • sulfite
  • wine oxidation
  • Received March 2021.
  • Revision received April 2021.
  • Accepted April 2021.
  • Copyright © 2021 by the American Society for Enology and Viticulture. All rights reserved.
View Full Text

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 72 Issue 4

Issue Cover
  • Table of Contents
  • Table of Contents (PDF)
  • About the Cover
  • Index by author
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Toward Understanding the Mechanism of Wine Oxidation
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Toward Understanding the Mechanism of Wine Oxidation
John C. Danilewicz
Am J Enol Vitic.  October 2021  72: 338-345;  published ahead of print June 08, 2021 ; DOI: 10.5344/ajev.2021.21008

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Toward Understanding the Mechanism of Wine Oxidation
John C. Danilewicz
Am J Enol Vitic.  October 2021  72: 338-345;  published ahead of print June 08, 2021 ; DOI: 10.5344/ajev.2021.21008
del.icio.us logo Digg logo Reddit logo Twitter logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
    • Abstract
    • Materials and Methods
    • Results and Discussion
    • Conclusion
    • Footnotes
    • Literature Cited
  • Figures & Data
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Identification of Potential Grapevine Red Blotch Virus Vector in Missouri vineyards
  • Autonomous Phenological Development in Different Merlot Grapevine Shoots
  • Spatial Roguing Reduces the Incidence of Leafroll Disease and Curtails its Spread in a Finger Lakes ‘Cabernet Franc’ Vineyard
Show more Research Articles

Similar Articles

Advertisement

1 1

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2022 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire