Chemistry of Manganese and Interaction with Iron and Copper in Wine

Danilewicz, John C.

doi:10.5344/ajev.2016.16033

Cited by 33 publications

(25 citation statements)

References 27 publications

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“…There was a small oxygen effect on Fe concentrations, and the data suggest that oxygen exposure during pressing was important in determining the final Fe concentrations in these wines (Table S4a). The role of both Cu and Fe in wine oxidation is well known [42], with the detrimental effects of increased residual Cu concentration on protein haze formation as well as sensory qualities also being well-defined [43]. Oxygen exposure during vinification also had significant effects on the concentration of Sn in the wines post-bottling.…”

Section: Resultsmentioning

confidence: 99%

Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification

2019

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The impact of oxygen exposure during winemaking on metal ion concentrations in wine were investigated throughout the winemaking process in a Chardonnay wine. The concentrations of Al, Ca, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Sn, and Zn were determined using inductively coupled plasma-mass spectrometry. Oxygen exposure significantly impacted 13 metal ions at different phases of winemaking. However, only the concentrations of Cr, Cu, and Fe were impacted by early oxygen exposure during pressing, with lower Cr and Cu concentrations in wines that were aerobically pressed and lower concentrations of Fe in wines that were inertly pressed. The sequestering of Al, Cu, Ni, and Zn by wine lees was significantly affected by oxygen treatment, with lees collected from wines that were treated oxidatively sequestering significantly greater amounts of Cu and Zn and removing these metals from the wine supernatant. The metal ion that was most affected by oxygen exposure during pressing and handling was Cu, with significantly lower Cu measured in wines that were produced under oxidative conditions. It is known that elevated Cu concentrations have negative implications for wine aroma and flavour. This study demonstrated that oxygen management during winemaking significantly impacts metal ion concentrations in lees and wine, which may decrease the risk of developing taints and faults.

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Section: Resultsmentioning

confidence: 99%

Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification

2019

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“…In agreement with Rousseva et al ( 2016 ) the total copper correlates more closely with oxygen consumption in the wine compared to total iron but, the residual and cationic forms of copper provide the largest contribution. As for iron, Danilewicz ( 2016 ) observed that Fe(III) oxidation of polyphenols is somewhat slower than the reaction of Fe(II) with oxygen, which is instead greatly accelerated by Cu. In addition Kontoudakis et al ( 2017 ) observed a strong dependence on iron concentration in the increase in the oxidation state of Fe (Fe(III) vs. Fe(II)).…”

Section: Discussionmentioning

confidence: 99%

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging

et al. 2018

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Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.

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“…Manganese on its own in model wine has been shown to exert a relatively low oxidative effect, but its' potency was greatly enhanced by the presence of copper and iron. It was proposed that manganese may interact with intermediate complexes in iron and copper oxidation, enhancing the catalytic effect (9). Therefore any lack of pro-oxidant activity from manganese may also reflect the non-availability of active iron or copper ions in the beer.…”

Section: Manganesementioning

confidence: 99%

Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability

Jenkins

James²,

Dehrmann³

et al. 2018

Journal of the American Society of Brewing Chemists

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Beer flavour stability is a key quality parameter as brewers seek to maintain the quality of their product throughout the supply chain. The electron paramagnetic resonance (EPR) oxidative stability assay is one method that brewers are utilising to optimise their process with regards to flavour stability without the time requirements of stored aging and sensory testing of beer. There are still gaps in knowledge relating to the EPR measurement and the factors within the assay that affect the measured results. This investigation aimed to understand the influence that transition metal ions have on the measurement in four different beers (three lagers and one stout). The detrimental impact of copper and iron on the lag time (an indication of when staling may begin) of trial beers is demonstrated, whilst the influence of manganese is shown to differ between beers. The T450 value (an indication of how much staling may occur in a particular beer) is shown to increase with iron and manganese addition in most beers. However, copper reduces the T450 or maximum spin adduct concentration achieved and the potential reasons for this are discussed. Crucially for brewers it has been shown that as little as 10 ppb transition metal ion addition can make detectable difference to the measured oxidative stability.

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Chemistry of Manganese and Interaction with Iron and Copper in Wine

Cited by 33 publications

References 27 publications

Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification

Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging

Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability

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