Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 8, Pages 3575-3581Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf104897z
Keywords
Iron(III) tartrate; photoactivation; degradation of tartaric acid; glyoxylic acid production; wine bottle color; white wine oxidation
Funding
- Australian Grape and Wine Research and Development Corporation [UM 0902]
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The potential for iron(III) tartrate to act as a photoactivator in light-induced oxidative degradation of white wine is described. Using a tartaric-acid-based model wine system containing 5 mg/L iron, exposure to light from a xenon arc lamp led to the oxidative degradation of tartaric acid and the production of glyoxylic acid. The critical wavelength of light for the degradation process was found to be below 520 nm. No glyoxylic acid was formed in the absence of iron and/or light. Flint glass offered little protection from the light-induced photodegradation of tartaric acid. Antique Green glass offered more protection but did not stop the photodegradation process.
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