| Iron(III) Tartrate as a Potential Precursor of Light Induced Oxidative Degradation of White Wine: Studies in a Model Wine System. | |
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MedLine Citation:
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PMID: 21381783 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The potential for iron(III) tartrate to act as a photoactivator in light induced oxidative degradation of white wine is described. Using a tartaric acid based model wine system containing 5 mg/L iron, exposure to light from a xenon-arc lamp led to the oxidative degradation of tartaric acid and the production of glyoxylic acid. The critical wavelength of light for the degradation process was found to be below 520 nm. No glyoxylic acid was formed in the absence of iron and/or light. Flint glass offered little protection from the light induced photodegradation of tartaric acid. Antique Green glass offered more protection, but did not stop the photodegradation process. |
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Authors:
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Andrew Christopher Clark; Daniel Anthony Dias; Trevor A Smith; Kenneth Philip Ghiggino; Geoffrey Robert Scollary |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-3-8 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 Mar |
Date Detail:
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Created Date: 2011-3-8 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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