Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.
Identifieur interne : 001C54 ( PubMed/Checkpoint ); précédent : 001C53; suivant : 001C55Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.
Auteurs : Michaela Rousseva [Australie] ; Nikolaos Kontoudakis [Australie] ; Leigh M. Schmidtke [Australie] ; Geoffrey R. Scollary [Australie] ; Andrew C. Clark [Australie]Source :
- Food chemistry [ 0308-8146 ] ; 2016.
Descripteurs français
- KwdFr :
- MESH :
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Copper, Iron.
- chemical , chemistry : Bentonite, Oxygen.
- analysis : Fruit and Vegetable Juices, Wine.
- chemistry : Vitis.
- Chemical Fractionation, Fermentation, Oxidation-Reduction, Oxygen Consumption, Solid Phase Extraction.
Abstract
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.
DOI: 10.1016/j.foodchem.2016.02.081
PubMed: 26948636
Affiliations:
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Schmidtke</name><affiliation wicri:level="1"><nlm:affiliation>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678</wicri:regionArea><wicri:noRegion>NSW 2678</wicri:noRegion></affiliation></author><author><name sortKey="Scollary, Geoffrey R" sort="Scollary, Geoffrey R" uniqKey="Scollary G" first="Geoffrey R" last="Scollary">Geoffrey R. Scollary</name><affiliation wicri:level="1"><nlm:affiliation>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; School of Chemistry, The University of Melbourne, Vic. 3010, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; School of Chemistry, The University of Melbourne, Vic. 3010</wicri:regionArea><wicri:noRegion>Vic. 3010</wicri:noRegion></affiliation></author><author><name sortKey="Clark, Andrew C" sort="Clark, Andrew C" uniqKey="Clark A" first="Andrew C" last="Clark">Andrew C. Clark</name><affiliation wicri:level="1"><nlm:affiliation>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia. Electronic address: aclark@csu.edu.au.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678</wicri:regionArea><wicri:noRegion>NSW 2678</wicri:noRegion></affiliation></author></analytic><series><title level="j">Food chemistry</title><idno type="ISSN">0308-8146</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Bentonite (chemistry)</term><term>Chemical Fractionation</term><term>Copper (analysis)</term><term>Fermentation</term><term>Fruit and Vegetable Juices (analysis)</term><term>Iron (analysis)</term><term>Oxidation-Reduction</term><term>Oxygen (chemistry)</term><term>Oxygen Consumption</term><term>Solid Phase Extraction</term><term>Vitis (chemistry)</term><term>Wine (analysis)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Bentonite ()</term><term>Consommation d'oxygène</term><term>Cuivre (analyse)</term><term>Extraction en phase solide</term><term>Fer (analyse)</term><term>Fermentation</term><term>Fractionnement chimique</term><term>Jus de fruits et de légumes (analyse)</term><term>Oxydoréduction</term><term>Oxygène ()</term><term>Vin (analyse)</term><term>Vitis ()</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Copper</term><term>Iron</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Bentonite</term><term>Oxygen</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Cuivre</term><term>Fer</term><term>Jus de fruits et de légumes</term><term>Vin</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Fruit and Vegetable Juices</term><term>Wine</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Vitis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chemical Fractionation</term><term>Fermentation</term><term>Oxidation-Reduction</term><term>Oxygen Consumption</term><term>Solid Phase Extraction</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Bentonite</term><term>Consommation d'oxygène</term><term>Extraction en phase solide</term><term>Fermentation</term><term>Fractionnement chimique</term><term>Oxydoréduction</term><term>Oxygène</term><term>Vitis</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26948636</PMID><DateCreated><Year>2016</Year><Month>03</Month><Day>07</Day></DateCreated><DateCompleted><Year>2016</Year><Month>10</Month><Day>31</Day></DateCompleted><DateRevised><Year>2016</Year><Month>12</Month><Day>30</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Internet"><Volume>203</Volume><PubDate><Year>2016</Year><Month>Jul</Month><Day>15</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.</ArticleTitle><Pagination><MedlinePgn>440-7</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2016.02.081</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(16)30242-4</ELocationID><Abstract><AbstractText>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.</AbstractText><CopyrightInformation>Copyright © 2016 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Rousseva</LastName><ForeName>Michaela</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>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.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kontoudakis</LastName><ForeName>Nikolaos</ForeName><Initials>N</Initials><AffiliationInfo><Affiliation>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Schmidtke</LastName><ForeName>Leigh M</ForeName><Initials>LM</Initials><AffiliationInfo><Affiliation>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Scollary</LastName><ForeName>Geoffrey R</ForeName><Initials>GR</Initials><AffiliationInfo><Affiliation>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; School of Chemistry, The University of Melbourne, Vic. 3010, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Clark</LastName><ForeName>Andrew C</ForeName><Initials>AC</Initials><AffiliationInfo><Affiliation>National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia. Electronic address: aclark@csu.edu.au.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2016</Year><Month>02</Month><Day>12</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>1302-78-9</RegistryNumber><NameOfSubstance UI="D001546">Bentonite</NameOfSubstance></Chemical><Chemical><RegistryNumber>789U1901C5</RegistryNumber><NameOfSubstance UI="D003300">Copper</NameOfSubstance></Chemical><Chemical><RegistryNumber>E1UOL152H7</RegistryNumber><NameOfSubstance UI="D007501">Iron</NameOfSubstance></Chemical><Chemical><RegistryNumber>S88TT14065</RegistryNumber><NameOfSubstance UI="D010100">Oxygen</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001546" MajorTopicYN="N">Bentonite</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005591" MajorTopicYN="N">Chemical Fractionation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003300" MajorTopicYN="N">Copper</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="N">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000067030" MajorTopicYN="N">Fruit and Vegetable Juices</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D007501" MajorTopicYN="N">Iron</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010084" MajorTopicYN="N">Oxidation-Reduction</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010100" MajorTopicYN="N">Oxygen</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010101" MajorTopicYN="N">Oxygen Consumption</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D052616" MajorTopicYN="N">Solid Phase Extraction</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027843" MajorTopicYN="N">Vitis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Bentonite</Keyword><Keyword MajorTopicYN="N">Copper</Keyword><Keyword MajorTopicYN="N">Fractionation</Keyword><Keyword MajorTopicYN="N">Iron</Keyword><Keyword MajorTopicYN="N">Oxidation</Keyword><Keyword MajorTopicYN="N">Oxygen consumption</Keyword><Keyword MajorTopicYN="N">Wine</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2015</Year><Month>09</Month><Day>01</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2016</Year><Month>01</Month><Day>22</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2016</Year><Month>02</Month><Day>11</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2016</Year><Month>3</Month><Day>8</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2016</Year><Month>3</Month><Day>8</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>11</Month><Day>1</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">26948636</ArticleId><ArticleId IdType="pii">S0308-8146(16)30242-4</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2016.02.081</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Australie</li></country></list><tree><country name="Australie"><noRegion><name sortKey="Rousseva, Michaela" sort="Rousseva, Michaela" uniqKey="Rousseva M" first="Michaela" last="Rousseva">Michaela Rousseva</name></noRegion><name sortKey="Clark, Andrew C" sort="Clark, Andrew C" uniqKey="Clark A" first="Andrew C" last="Clark">Andrew C. Clark</name><name sortKey="Kontoudakis, Nikolaos" sort="Kontoudakis, Nikolaos" uniqKey="Kontoudakis N" first="Nikolaos" last="Kontoudakis">Nikolaos Kontoudakis</name><name sortKey="Schmidtke, Leigh M" sort="Schmidtke, Leigh M" uniqKey="Schmidtke L" first="Leigh M" last="Schmidtke">Leigh M. Schmidtke</name><name sortKey="Scollary, Geoffrey R" sort="Scollary, Geoffrey R" uniqKey="Scollary G" first="Geoffrey R" last="Scollary">Geoffrey R. Scollary</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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