National Wine and Grape Industry Centre, Mambarra Drive, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
National Wine and Grape Industry Centre, Mambarra Drive, Wagga Wagga, NSW 2678, Australia; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Food Chem. 2017 Aug 15;229:319-328. doi: 10.1016/j.foodchem.2017.02.065. Epub 2017 Feb 15.
Solid-phase extraction has previously been used to fractionate copper and iron into hydrophobic, cationic and residual forms. This study showed the change in fractionated copper and iron in Chardonnay wines with 1-year of bottle aging under variable oxygen and protein concentrations. Wines containing protein in low oxygen conditions induced a decrease (20-50%) in total copper and increased the proportion of the hydrophobic copper fraction, associated with copper(I) sulfide. In contrast, protein stabilised wines showed a lower proportion of the hydrophobic copper fraction after 1-year of aging. In oxidative storage conditions, the total iron decreased by 60% when at high concentration, and the concentration of the residual fraction of both copper and iron increased. The results show that oxidative storage increases the most oxidative catalytic form of the metal, whilst changes during reductive storage depend on the extent of protein stabilisation of the wine.
固相萃取先前已被用于将铜和铁分馏为疏水性、阳离子和残留形式。本研究表明，在不同氧气和蛋白质浓度下，经过 1 年瓶陈的霞多丽葡萄酒中，分馏铜和铁的变化。在低氧条件下含有蛋白质的葡萄酒会导致总铜减少（20-50%），并增加与一硫化亚铜有关的疏水性铜部分的比例。相比之下，经过 1 年陈酿后，蛋白质稳定的葡萄酒中疏水性铜部分的比例较低。在氧化储存条件下，当铁浓度较高时，总铁减少了 60%，铜和铁的残留部分的浓度增加。结果表明，氧化储存增加了金属最具氧化催化形式，而还原储存期间的变化取决于葡萄酒中蛋白质稳定的程度。
