Document Detail

Iron(III) Tartrate as a Potential Precursor of Light Induced Oxidative Degradation of White Wine: Studies in a Model Wine System.
MedLine Citation:
PMID:  21381783     Owner:  NLM     Status:  Publisher    
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.
Andrew Christopher Clark; Daniel Anthony Dias; Trevor A Smith; Kenneth Philip Ghiggino; Geoffrey Robert Scollary
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-3-8
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-3-8     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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