Data

Metal Complexes and their Role in Wine Chemistry

University of New England, Australia
MacDonald, Leah ; Lye, Peter ; Charles Sturt University: Australia
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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=info:doi10.25952/aan2-px44&rft.title=Metal Complexes and their Role in Wine Chemistry&rft.identifier=10.25952/aan2-px44&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. 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.creator=Lye, Peter &rft.creator=Charles Sturt University: Australia &rft.date=2017&rft.coverage=Armidale, AU (Australia/Sydney)&rft_rights=Attribution 3.0 AU&rft_rights=http://creativecommons.org/licenses/by/3.0/au&rft_rights=Mediated&rft_rights=Rights holder: University of New England&rft_rights=Rights holder: School of Science & Technology&rft_rights=Rights holder: University of New England&rft_rights=Rights holder: School of Science & Technology&rft_rights=Contact Chief Investigator to request access. Reuse requires attribution.&rft_subject=Wine chemistry&rft_subject=Transition metals&rft_subject=Metal complexes&rft_subject=Chemistry&rft_subject=Transition Metal Chemistry&rft_subject=CHEMICAL SCIENCES&rft_subject=INORGANIC CHEMISTRY&rft_subject=Expanding Knowledge in the Chemical Sciences&rft_subject=EXPANDING KNOWLEDGE&rft_subject=EXPANDING KNOWLEDGE&rft.type=dataset&rft.language=English Access the data
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Attribution 3.0 AU

http://creativecommons.org/licenses/by/3.0/au

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Rights holder: University of New England

Rights holder: School of Science & Technology

Rights holder: University of New England

Rights holder: School of Science & Technology

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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. 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.

Notes

Funding SourceAustralian Grape and Wine Authority - GL1454-24308-000 AGWA - Australian Grape and Wine Authority

Issued: 2017-12-15

Date Submitted : 2017-11-03

Data time period: 2013 to 2017

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text: Armidale, AU (Australia/Sydney)

Subjects
Chemical Sciences | Chemistry | Expanding Knowledge | Expanding Knowledge | Expanding Knowledge in the Chemical Sciences | Inorganic Chemistry | Metal complexes | Transition Metal Chemistry | Transition metals | Wine chemistry |

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