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Measurement of the redox potential of wine

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Abstract

A reproducible method for measuring the redox potential of wines using platinum electrodes was developed involving a consistent electrode pretreatment and carefully controlled experimental conditions. Reproducibility favoured platinized electrodes (±3mV), over unplatinized electrodes (±6mV), while poisoning was found to have a greater effect on platinized electrodes. However, the dependence of the potential upon the degree of platinization indicated that both platinized and unplatinized electrodes should be used to maximize the information obtained about the redox state of a wine. A linear relationship was observed between the potential and pHof 26 wines tested, particularly on platinized electrodes. The measured potentials are discussed in terms of mixed potential theory and the influence of adsorbates.

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Authors and Affiliations

  1. Department of Chemistry, Victoria University of Wellington, New Zealand

    J. W. TOMLINSON  & P. A. KILMARTIN

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  1. J. W. TOMLINSON
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  2. P. A. KILMARTIN
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TOMLINSON , J.W., KILMARTIN , P.A. Measurement of the redox potential of wine. Journal of Applied Electrochemistry 27, 1125–1134 (1997). https://doi.org/10.1023/A:1018407230924

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