Simplification of Iron Speciation in Wine Samples: A Spectrophotometric Approach

López-López, José A.; Albendín, Gemma; Arufe, M.I.; Mánuel-Vez, Manuel P.

doi:10.1021/acs.jafc.5b01571

Cited by 13 publications

(12 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To determine these parameters, we followed the official method set out in Commission Regulation (EEC) No. 2676/90 [ 25 ], which has been used by several authors [ 26 , 27 ].…”

Section: Methodsmentioning

confidence: 99%

New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

Montalvo

Ledesma

Cámara

et al. 2020

Foods

View full text Add to dashboard Cite

In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance.

show abstract

“…To determine these parameters, we followed the official method set out in Commission Regulation (EEC) No. 2676/90 [ 25 ], which has been used by several authors [ 26 , 27 ].…”

Section: Methodsmentioning

confidence: 99%

New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

Montalvo

Ledesma

Cámara

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Iron content is an important parameter for controlling the quality and stability of wine. The level of its concentration in wine depends, among others, on the type of grapes, soil characteristics, environmental conditions, and contamination during the manufacturing process [19,20]. In airtight conditions, iron exists mostly as Fe(II).…”

Section: Determination Of Fe(ii) In Wastewater and Wine Samplesmentioning

confidence: 99%

“…Spectrophotometric determination of Fe(II) is often based on well-recognized reaction with 1,10-phenanthroline [3][4][5][6][7][8][9][10] or ferrozine [11][12][13][14][15][16][17][18]. Methods based on the formation of Fe(II) complexes with 2,2′-dipyridylketone picolinoylhydrazone [19] or 2-(5-bromo-2-pyridylazo)-5-(diethylamino)phenol [20,21] have been also proposed to determine Fe(II) [19,20] or total iron [21]. Fe(II) was also determined after separating Fe species using ion chromatography [3,22] or liquid/liquid and column solid-phase extraction [23] with flame atomic absorption spectrometry detection, or HPLC method with electrochemical detection [24].…”

Section: Introductionmentioning

confidence: 99%

“…Fe(II) was also determined after separating Fe species using ion chromatography [3,22] or liquid/liquid and column solid-phase extraction [23] with flame atomic absorption spectrometry detection, or HPLC method with electrochemical detection [24]. The approaches were applied to the determination of Fe(II) (also to iron speciation analysis or total iron determination) in water [3, 6-9, 12, 14, 17, 18], sea water [11,12,14,16,18], wastewater [13], wine [18][19][20][21][22][23][24], acid leachable fractions of sediment and soil [4], and pharmaceutical product [5] samples. Among them several flow-based systems, like flow injection [3][4][5][6][7][11][12][13], multisyringe flow injection [21], sequential injection [8], and lab-in-syringe [9], have been reported.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Novel approach to determination of Fe(II) using a flow system with direct-injection detector

et al. 2020

View full text Add to dashboard Cite

This paper presents a novel, automatic, simple approach to stop-flow photometric determination of Fe(II) in wastewater and wine samples using a multi-pumping flow system with a direct-injection detector. The basis for the determination was the reaction of Fe(II) with 1,10-phenanthroline, which was carried out in the reaction chamber of the direct-injection detector. The research included a selection of appropriate parameters of the proposed analytical procedure and method validation. Under optimized conditions, linear calibration curves were obtained in two concentration ranges of Fe(II) 0.07–1.00 and 1.00–7.00 mg/dm3, with the quantification limit of 0.07 mg/dm3. The procedure was validated by studying the accuracy (8.2%, RE) and precision (9.6 and 14.8%, RSD, for higher and lower concentration range, respectively). The proposed method was successfully employed in Fe(II) determination in spiked wastewater and wine samples with recovery of 95.8–104.5%. Using the procedure, time of a single analysis (for three independently measured signals) was about 300 s and sample and reagent consumptions were 240 and 60 mm3, respectively. Graphic abstract

show abstract

“…Lopez-Lopez et al (2015) successfully conducted molecular absorption spectrophotometry to simplify the direct determination of Fe(II) and the total amount of Fe in wine samples. The proposed method, using 2,2 -dipyridyl ketone picolinoylhydrazone (DPKPH) as a colorimetric reagent, was found to be a fast and simple method that reduces operation times and costs [50]. Ferreira et al (2019) also proposed a method for speciation analysis of iron in wines.…”

Section: Speciation Analysis Of Winementioning

confidence: 99%

Chemical Speciation of Aluminum in Wine by LC–ICP–MS

2020

View full text Add to dashboard Cite

Aluminum is very common in the natural environment and in everyday human life. We are living in the “aluminum age.” Its average daily intake should not exceed a few mg/day. Unfortunately, despite the growing number of alarming data about the toxicity of this element, human exposure to aluminum is constantly increasing. The toxicity and bioavailability of aluminum depends mainly on the form in which it occurs. The main variables conditioning the form are the concentration, the type, the molar ratio of aluminum to ligand, the pH value, and the temperature. This research presents a new method for speciation analysis of both inorganic and organic aluminum complexes in model solutions by LC–ICP–MS. Different solutions with variable pH values and different Al/ligand molar ratios (fluorides and several organic ligands, e.g., citrates and oxalates ions) were used. The chromatographic separation process was carried out based on isocratic and gradient elution, using a cation exchange analytical column. All determinations have been confirmed based on chemical equilibrium modeling programs. The new developed method was successfully applied for the first time in speciation analysis of real samples: white and red wine.

show abstract

Simplification of Iron Speciation in Wine Samples: A Spectrophotometric Approach

Cited by 13 publications

References 17 publications

New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

Novel approach to determination of Fe(II) using a flow system with direct-injection detector

Chemical Speciation of Aluminum in Wine by LC–ICP–MS

Contact Info

Product

Resources

About