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Metal Complexes and their Role in Wine Chemistry

University of New England, Australia
Leah MacDonald (Aggregated by) Macdonald Leah (Managed by, Owned by) Peter Lye (Aggregated by)
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ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2FANDS&rft_id=http://e-publications.une.edu.au/1959.11/22239&rft.title=Metal Complexes and their Role in Wine Chemistry&rft.identifier=http://e-publications.une.edu.au/1959.11/22239&rft.publisher=University of New England, Australia&rft.description=To further understand the speciation of transition metals in wine, the stability constants of Cu(II), Fe(II) and Zn(II) complex species formed with a range of organic acids found in wine were investigated in both aqueous and 12.5% ethanol solution (25 °C, I = 0.1 M KCl). When higher concentrations of metal complexes are formed at the wine pH of 3.25, which consequently results in a lower free metal ion concentration, decreased production of xanthylium ion pigments and decreased rates of caffeic acid oxidation are observed. In contrast, higher concentrations of metal complexes generally resulted in increased ascorbic acid oxidation. &rft.creator=Macdonald Leah&rft.date=2017&rft.coverage=Armidale, AU (Australia/Sydney)&rft.coverage=name=Armidale, AU (Australia/Sydney); east=151.67123; north=-30.50828; projection=WGS84&rft.coverage=Wagga Wagga, AU (Australia/Sydney)&rft.coverage=name=Wagga Wagga, AU (Australia/Sydney); east=147.35374; north=-35.12577; projection=WGS84&rft_rights=Reuse requires attribution.&rft_rights=CC BY: Attribution 3.0 AU http://creativecommons.org/licenses/by/3.0/au&rft_subject=Chemistry&rft_subject=Wine chemistry&rft_subject=Metal complexes&rft_subject=Transition metals&rft_subject=CHEMICAL SCIENCES&rft_subject=Expanding Knowledge in the Chemical Sciences&rft_subject=EXPANDING KNOWLEDGE&rft_subject=EXPANDING KNOWLEDGE&rft_subject=Strategic basic research&rft.type=dataset&rft.language=English Access the data

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University of New England

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To further understand the speciation of transition metals in wine, the stability constants of Cu(II), Fe(II) and Zn(II) complex species formed with a range of organic acids found in wine were investigated in both aqueous and 12.5% ethanol solution (25 °C, I = 0.1 M KCl). When higher concentrations of metal complexes are formed at the wine pH of 3.25, which consequently results in a lower free metal ion concentration, decreased production of xanthylium ion pigments and decreased rates of caffeic acid oxidation are observed. In contrast, higher concentrations of metal complexes generally resulted in increased ascorbic acid oxidation.

Data time period: 2013 to 2017

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151.67123,-30.50828

151.67123,-30.50828

147.35374,-35.12577

147.35374,-35.12577

text: Armidale, AU (Australia/Sydney)

dcmiPoint: name=Armidale, AU (Australia/Sydney); east=151.67123; north=-30.50828; projection=WGS84

text: Wagga Wagga, AU (Australia/Sydney)

dcmiPoint: name=Wagga Wagga, AU (Australia/Sydney); east=147.35374; north=-35.12577; projection=WGS84

Subjects
Chemical Sciences | Chemistry | Expanding Knowledge | Expanding Knowledge | Expanding Knowledge in the Chemical Sciences | Metal complexes | Strategic basic research | Transition metals | Wine chemistry |

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