Rousseva Michaela, Kontoudakis Nikolaos, Schmidtke Leigh M, Scollary Geoffrey R, Clark Andrew C
Groupe École Supérieure d'Agriculture d'Angers, 55 rue Rabelais, Angers 49007, France; National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
Food Chem. 2016 Jul 15;203:440-447. doi: 10.1016/j.foodchem.2016.02.081. Epub 2016 Feb 12.
Copper and iron in wine can influence oxidative, reductive and colloidal stability. The current study utilises a solid phase extraction technique to fractionate these metals into hydrophobic, cationic and residual forms, with quantification by ICP-OES. The impact of aspects of wine production on the metal fractions was examined, along with the relationship between metal fractions and oxygen decay rates. Addition of copper and iron to juice, followed by fermentation, favoured an increase in all of their respective metal fractions in the wine, with the largest increase observed for the cationic form of iron. Bentonite fining of the protein-containing wines led to a significant reduction in the cationic fraction of copper and an increase in the cationic form of iron. Total copper correlated more closely with oxygen consumption in the wine compared to total iron, and the residual and cationic forms of copper provided the largest contribution to this impact.
葡萄酒中的铜和铁会影响其氧化、还原和胶体稳定性。本研究采用固相萃取技术将这些金属分离为疏水、阳离子和残留形式，并通过电感耦合等离子体发射光谱法（ICP-OES）进行定量分析。研究了葡萄酒生产过程中的各个方面对金属组分的影响，以及金属组分与氧气衰减速率之间的关系。在果汁中添加铜和铁后进行发酵，有利于葡萄酒中各自所有金属组分的增加，其中铁的阳离子形式增加幅度最大。对含蛋白质的葡萄酒进行膨润土澄清处理，导致铜的阳离子组分显著减少，铁的阳离子形式增加。与总铁相比，总铜与葡萄酒中的耗氧量相关性更强，铜的残留和阳离子形式对此影响贡献最大。
