Article
Chemistry, Analytical
Raquel B. R. Mesquita, Christina Klima, H. Martinez-Perez-Cejuela, Ana R. Monforte, A. C. Silva Ferreira, Antonio O. S. S. Rangel
Summary: During the winemaking process, the exposure of wine to oxygen can affect its color and flavor. Iron ions, specifically Fe(III) and Fe(II), play a significant role in the oxidation of phenolic compounds in wine. Speciation analysis based on the oxidation state is crucial for evaluating the risk of wine oxidation. A microfluidic paper-based analytical device was developed for iron speciation analysis in wine samples, using a colorimetric reaction and hydroxylamine for the oxidation of Fe(III) to Fe(II). This device successfully analyzed iron speciation in both white and red wines.
MICROCHEMICAL JOURNAL
(2023)
Article
Multidisciplinary Sciences
A. J. Herrmann, J. Sorwat, J. M. Byrne, N. Frankenberg-Dinkel, M. M. Gehringer
Summary: The study explores the toxic effects of Fe(II) on Cyanobacteria growth in a simulated ancient marine environment, and finds that gas exchange and rust formation can alleviate iron toxicity, promoting Cyanobacterial photosynthesis.
NATURE COMMUNICATIONS
(2021)
Article
Biochemistry & Molecular Biology
Lidia Kozak, Andrzej Michalowski, Jedrzej Proch, Michal Krueger, Octavian Munteanu, Przemyslaw Niedzielski
Summary: This study presents the determination of iron forms in archaeological pottery using a simple test and various spectroscopy techniques. The results have been applied to archaeometric studies for recognizing pottery production technology, surpassing traditional color analysis.
Article
Biotechnology & Applied Microbiology
James Nelson, Robert Coleman, Leticia Chacon-Rodriguez, Ron Runnebaum, Roger Boulton, Andre Knoesen
Summary: Combined with real-time monitoring of density and temperature, controlling the redox potential proves to be an effective method in influencing cell metabolism, viability, and yeast activity during wine fermentations. Maintaining a constant redox potential during ethanol fermentation alleviates sluggish and incomplete fermentation, and also prevents the formation of hydrogen sulfide. This study demonstrates the successful control of redox potential at different scales, including the commercial level, in wine fermentations.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Analytical
Silvia Dortez, Nuria DeGregorio-Rocasolano, Monica Millan, Teresa Gasull, Agustin G. Crevillen, Alberto Escarpa
Summary: For the first time, a paper-based analytica device (PAD) was developed to assess transferrin saturation (TSAT) using ferrozine as a chromophore and a smartphone as the color reader. The device measured both iron bound to transferrin (Tf) and total iron-binding capacity (TIBC) simultaneously, improving the accuracy and selectivity of TSAT assessment. The PAD approach exhibited attractive characteristics such as low cost and disposability, making it suitable for point-of-care testing in developing countries and remote areas.
ANALYTICAL CHEMISTRY
(2023)
Article
Multidisciplinary Sciences
Chung Phuong Le, Hai Thi Nguyen, Toi Duy Nguyen, Quyen Huynh Minh Nguyen, Hai The Pham, Hang Thuy Dinh
Summary: This study investigated a process of ammonium oxidation under ferric-iron reducing condition (feammox) in a laboratory-scaled system, showing high removal efficiencies for NH4+ and COD under specific conditions. It also revealed that gamma-proteobacteria dominated in the microbial community attached to the system matrix bed.
SCIENTIFIC REPORTS
(2021)
Article
Engineering, Environmental
Hong-Rui Chen, Duo-Rui Zhang, Xiao-Juan Zhao, Qian Li, Yu-Ting Liang, Eva Pakostova, Yan Zhang, Yong-Bin Yang
Summary: This study aims to investigate the mechanisms by which Fe2+/Fe3+ and major medium components affect arsenopyrite bioleaching. The results show that the costs of arsenopyrite bio-processing can be reduced when the amended BSM or dilute H2SO4 are used.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Environmental Sciences
Xi Yang, Qingjun Guo, Valeria Boyko, Khoren Avetisyan, Alyssa J. Findlay, Fang Huang, Zhongliang Wang, Zhenwu Chen
Summary: This study focuses on Sihailongwan Lake and examines the record of iron isotope fractionation in sedimentary rock, demonstrating the usefulness of iron isotopes from modern natural environments in reconstructing iron oxidation-reduction processes during Earth's early history.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Environmental Sciences
Shurui Guo, Mingqin Jiang, Jiajiang Lin, Nasreen Islam Khan, Gary Owens, Zuliang Chen
Summary: This study found that the availability of arsenic (As) in soil is closely related to the presence of iron (Fe) oxides and humic acid (HA). However, the relationship between Fe oxides and HA and As species is not well understood. The experiment showed that As(V) is mainly distributed to certain bound forms of Fe and Al oxides, while As(III) is mainly found in the residual fraction. The addition of HA and green synthesized Fe oxide nanoparticles (FeNPs) affected the distribution of As species in the soil, with HA/FeNPs treatment increasing As(V) in certain bound forms and decreasing As(III) in the residual fraction. The study proposed a mechanism involving the combination of HA and FeNPs to explain the redistribution of As species in the soil.
Article
Chemistry, Applied
Luca Garcia, Stacy Deshaies, Thibaut Constantin, Francois Garcia, Cedric Saucier
Summary: This study selected 14 Syrah red wines with different initial composition and antioxidant properties and conducted three different accelerated ageing tests. The results showed high correlations between the initial phenolic composition and antioxidant properties of the samples. Partial least squares (PLS) regressions were used to establish models that can predict the AATs test results based on their different initial composition and antioxidant properties. The PLS regression models had overall very good accuracy with correlation coefficients (r2) > 0.89.
Review
Microbiology
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo
Summary: Microbial interactions greatly impact the quality of wine. While there have been studies on optimizing microbial approaches for enhancing quality and food safety, there is a lack of research on using different yeasts to obtain wines with new traits. With changing consumer demands, selecting yeasts from conventional and unconventional sources presents opportunities for wine production.
Article
Chemistry, Applied
Thi H. Nguyen, Andrew L. Waterhouse
Summary: This study investigates the fate of hydrogen peroxide in wine oxidation and finds that managing the acidity of wine can significantly affect the rate and outcome of oxidation.
Article
Environmental Sciences
Yanping Ji, Jiang Xu, Lizhong Zhu
Summary: The authors measured the redox potential of simulated laterites under various soil conditions and quantified the impacts of soil pH, organic carbon, and iron speciation on iron activity. By integrating these factors into the formula, they significantly improved the accuracy of Eh predictions. The developed model was validated with natural laterites and showed promising results for predicting the redox behavior of contaminants in soils.
Article
Engineering, Environmental
Xinyue Bai, Dandan Huang, Yuke Chen, Qian Wang, Qindong Chen, Ning Wang, Qiyong Xu
Summary: Methane-oxidizing bacteria (MOB) play a dominant role in the natural consumption of fugitive methane (CH4) produced by methanogens. The mechanism of iron (Fe) influence on MOB activities and the extracellular uptake of Fe during CH4 oxidation needs further exploration. This study used isotopic ferric chloride to treat stable raw zeolites (Fe-Z) through a pyrolytic procedure (Fe-Z600) and found that Fe-Z600 exhibited higher CH4 oxidation rate and Methylocystis abundance compared to Fe-Z. The formation of uniformly dispersed alpha-Fe2O3 nanoparticles during pyrolysis accelerated the extracellular migration and stimulated MOB growth, while Fe-Z600 also showed stronger inhibition of extracellular polysaccharides (ECPs). Fe was more likely to be stored in loosely bound EPS (LB-EPS) in Fe-Z600, contributing to the efficient and durable CH4 oxidation.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Energy & Fuels
Yewen Tan, Jarrett Riley, Dennis Lu, Ranjani Siriwardane, Robin Hughes
Summary: The reduction and oxidation kinetics of a CuFeMnAlO4+δ oxygen carrier for methane were investigated using atmospheric and pressurized TGAs, with important parameters such as temperature, particle size distribution, and partial pressures of reactants evaluated. The results showed that the reduction of the oxygen carrier was not affected by particle size distribution, and the temperature's effect on the reduction diminished above 750°C. The reaction time approached an asymptotic limit as methane partial pressure increased. The oxidation rate of the oxygen carrier increased with higher oxygen concentration, especially when the concentration was below 7.5%.
Review
Agriculture, Multidisciplinary
Andrew L. Waterhouse, Jian Zhu
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Biotechnology & Applied Microbiology
Todd W. Jenkins, Patricia A. Howe, Gavin L. Sacks, Andrew L. Waterhouse
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2020)
Article
Agriculture, Multidisciplinary
Jonathan R. Cave, Evan Parker, Carlito Lebrilla, Andrew L. Waterhouse
Summary: The analysis of pigmented tannin extracts from aged wines showed a higher structural diversity and more polar compounds in older wines compared to younger wines. Despite the presence of several hundred observable molecular features, the resolution of isomeric identities was limited by the low sensitivity of tandem mass spectrometry. This study highlights the need for further research to better understand red wine pigments and their potential impact on wine quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biotechnology & Applied Microbiology
Thi H. Nguyen, Andrew L. Waterhouse
Summary: Wine oxidation is mediated by the redox cycling of iron between two oxidation states, with the effects of phenolic structure, pH, and copper evaluated. Phenols exhibit structure-dependent reactivities, with nucleophiles playing a crucial role in the oxidation process. Oxygen consumption rate is independent of iron(II) recycling, indicating a complex relationship between these reactions.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2021)
Article
Food Science & Technology
Andrew L. Waterhouse, Yingxin Miao
Summary: Oxidation is a limiting factor in wine aging, and antioxidant assays can be used to assess a wine's aging potential by measuring its capacity to chemically reduce reagent components. Flavanols show the highest correlation between antioxidant activity and wine components, and an ideal assay for wine aging capacity should respond selectively to specific functional groups. Comparing the various assays against the shelf life of commercial wines would be a definitive test.
Article
Food Science & Technology
Y. Yang, R. C. Deed, L. D. Araujo, A. L. Waterhouse, P. A. Kilmartin
Summary: This study found that post-MLF microoxygenation (MOX) has a significant impact on the monomeric phenolic compounds and tannin composition of young Pinot Noir wine, particularly decreasing the proportion of trihydroxylation and increasing galloylation. The dosage of MOX has a greater effect on phenolic compounds than the timing of MOX application.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Food Science & Technology
Y. Yang, R. C. Deed, L. D. Araujo, A. L. Waterhouse, P. A. Kilmartin
Summary: The study found that microoxygenation significantly influenced the color parameters and pigment concentration of Pinot Noir wine, particularly increasing color intensity. Higher oxygen doses promoted the formation of large polymeric pigments.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Food Science & Technology
Cristina Magdaleno-Tapia, Paola Quifer-Rada, Elena Rodriguez-Rodriguez, Rocio Estevez-Santiago, Andrew L. Waterhouse, Rosa M. Lamuela-Reventos, Begona Olmedilla-Alonso, Jara Perez-Jimenez
Summary: This study explored the use of spectrophotometric measurement of fecal proanthocyanidin (PA) content as a biomarker of PA intake. The results showed that this method proved to be a valid compliance marker in a preclinical study, but was not associated with PA intake in free-living subjects. Further validation of this method in observational studies is needed.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
James R. Campbell, Florian Grosnickel, James A. Kennedy, Andrew L. Waterhouse
Summary: The research found that anthocyanins have a significant impact on the extraction of condensed tannins, especially in the early ripening stages with a declining effect in later stages. Additionally, anthocyanins led to a decrease in the size of the extracted condensed tannins.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Editorial Material
Agriculture, Multidisciplinary
Mark Shepherd, Andrew Waterhouse
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Thi H. Nguyen, Andrew L. Waterhouse
Summary: This study investigates the fate of hydrogen peroxide in wine oxidation and finds that managing the acidity of wine can significantly affect the rate and outcome of oxidation.
Editorial Material
Agriculture, Multidisciplinary
Peter Hambleton, Andrew Waterhouse
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Junfu Ji, Xinyu Liu, Xiaosong Hu, Fang Chen, Christoph Bueschl, Rainer Schuhmacher, Andrew L. Waterhouse, Lingjun Ma
Summary: This study successfully identified quinone reaction products in wine using a stable-isotope labelling approach combined with high-resolution mass spectrometry. Different nucleophiles were found to react in white wines and red wines.
Article
Biochemistry & Molecular Biology
Annegret Cantu, Jillian Guernsey, Mauri Anderson, Shelley Blozis, Rebecca Bleibaum, Danielle Cyrot, Andrew L. Waterhouse
Summary: This study compared the browning of Napa Valley Sauvignon blanc wine bottled with different closures (natural cork, screw cap, synthetic cork), finding that the rate of browning slowed down in the later storage period, with natural cork showing the highest variability. The level of free SO2 was inversely correlated with browning, but a sensory panel could not detect aroma and flavor differences between closure types.
Article
Agriculture, Multidisciplinary
James R. Campbell, Will Thomas, Andrew L. Waterhouse, James A. Kennedy
Summary: This study investigates the impact of grape vine shading on flavonoids, and finds that shading alters berry pigmentation, tannin composition, and activity, potentially changing the astringency and mouthfeel characteristics of wine.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
