Wine Reduction Potentials: Are These Measured Values Really Reduction Potentials?

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Show simple item record Danilewicz, John C en Tunbridge, Peter en Kilmartin, Paul en 2019-11-25T02:38:34Z en 2019-04-05 en
dc.identifier.citation Journal of agricultural and food chemistry 67(15):4145-4153 05 Apr 2019 en
dc.identifier.issn 0021-8561 en
dc.identifier.uri en
dc.description.abstract During its production wine can react with substantial amounts of aerial oxygen. Some oxidation can be beneficial, especially in red wine, but if allowed to occur in excess it is highly detrimental, making oxygen management an important aspect of wine making. The use of reduction potentials at platinum electrodes to measure the redox state of wines extends back over 80 years. The premise is that reductants in wine produce oxidized derivatives and the balance between the two determines the reduction potential, as in classical electrochemistry. As the detailed mechanism of wine oxidation becomes better understood, it is apparent that redox couples in wine do not function in this way. It is proposed that the observed potentials are mixed potentials largely due to ethanol oxidation coupled with oxygen reduction. Under low oxygen conditions, further redox couples can contribute to the mixed potential, both directly and via adsorption effects at the platinum electrode. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.relation.ispartofseries Journal of agricultural and food chemistry en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.subject Oxygen en
dc.subject Ethanol en
dc.subject Oxidation-Reduction en
dc.subject Electrochemistry en
dc.subject Wine en
dc.title Wine Reduction Potentials: Are These Measured Values Really Reduction Potentials? en
dc.type Journal Article en
dc.identifier.doi 10.1021/acs.jafc.9b00127 en
pubs.issue 15 en
pubs.begin-page 4145 en
pubs.volume 67 en
dc.rights.holder Copyright: 2019 American Chemical Society en
pubs.end-page 4153 en
pubs.publication-status Published en
dc.rights.accessrights en
pubs.subtype Review en
pubs.subtype Journal Article en
pubs.elements-id 769034 en Science en Chemistry en
dc.identifier.eissn 1520-5118 en
pubs.record-created-at-source-date 2019-04-06 en
pubs.dimensions-id 30950610 en

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