National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
Food Chem. 2020 Jun 30;316:126352. doi: 10.1016/j.foodchem.2020.126352. Epub 2020 Feb 3.
This study investigates the relationship between the two main forms of Cu in wine and their impact on the rate of oxygen consumption. The Cu forms were differentiated by medium exchange constant current stripping potentiometry, which classified the Cu as either bound to sulfide or not. Oxygen consumption rates were determined in red, white and model wines after saturation with oxygen. The results for white wines showed that the oxygen consumption was sensitive to the non-sulfide-bound Cu concentration when ascorbic acid was present, and the first order rates ranged from 0.02 to 0.11 h. However, the same was not true for wines without added ascorbic acid that showed little influence of Cu form on oxygen decay rates. Cu forms were also found to significantly change in some wines during the oxygen decay experiment. Ascorbic acid is critical in enabling the form of Cu to significantly influence the oxygen reaction rate in wine.
本研究调查了葡萄酒中两种主要形式的铜（Cu）及其对耗氧速率的影响。采用介质交换恒流脉冲伏安法将 Cu 区分开，将 Cu 分为与硫化物结合或不结合的形式。在红葡萄酒、白葡萄酒和模型酒中用氧气饱和后，测定了耗氧速率。对于白葡萄酒，结果表明，当存在抗坏血酸时，氧的消耗对非硫化物结合的 Cu 浓度敏感，一级速率范围从 0.02 到 0.11 h。然而，对于没有添加抗坏血酸的葡萄酒则并非如此，Cu 形态对氧衰减速率的影响很小。在氧衰减实验中，还发现 Cu 形态在一些葡萄酒中发生了显著变化。抗坏血酸是使 Cu 形态显著影响葡萄酒中氧反应速率的关键因素。
