National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, New South Wales, Australia.
J Agric Food Chem. 2011 Apr 27;59(8):3575-81. doi: 10.1021/jf104897z. Epub 2011 Mar 25.
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.
描述了酒石酸铁（III）在光诱导的白葡萄酒氧化降解中作为光活性剂的潜力。使用基于酒石酸的模拟酒系统，其中含有 5mg/L 的铁，暴露于氙弧灯的光线下会导致酒石酸发生氧化降解，并生成乙醛酸。降解过程的临界光波长被发现低于 520nm。如果没有铁和/或光，则不会形成乙醛酸。普通玻璃对酒石酸的光诱导降解几乎没有保护作用。古绿色玻璃提供了更多的保护，但不能阻止光降解过程。
