The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine
Nikolaos Kontoudakis, Anque Guo, Geoffrey R Scollary, Andrew C Clark
Food Chemistry | Elsevier | Published : 2017
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 th..View full abstract
Awarded by Wine Australia
This project (NWG1401) was funded by Wine Australia with funds from Australian grape growers and winemakers with matching funds from the Commonwealth of Australia. The authors declare that there are no conflicts of interest. The small lot wine making was conducted by Ms Michaela Rousseva under the supervision of NWGIC experimental winemaker Campbell Meeks.