RESEARCH OF THE INFLUENCE OF IRON IONS ON QUALITY ROSE TABLE WINE MATERIALS
DOI:
https://doi.org/10.15673/2073-8684.28/2014.29601Keywords:
dry rose wine, phenolic substances, anthocyanins, forms of iron, oxidationAbstract
The effect of iron ions and their forms on the oxidation-reduction condition and the colour characteristics of rose dry wine, phenolic and anthocyanins content were researched. The redistribution of iron form in the wine in the oxidation process was established. The ions Fe (II) pass into Fe (III). Upon that phenolic and anthocyanins content reduce in rose dry wine. Activating effect of oxidation of the iron content up to 15 mg/dm3 was established. It was exposed that increasing concentration of iron increases the degree of oxidation This fact is indicated by the change of redox characteristics of dry rose wine. The ways to improve the quality of dry rose wine are: to protect it from oxidation, to watch over the level of iron and in the case of its limit-exceeding – to conduct the demetallizatoin.
References
Bilko, M. V., Teneka, A. I., Larin, V. V.(2011). Kolir – odyn iz osnovnykh pokaznykiv yakosti rozhevykh stolovykh vyn.– Vinogradarstvo i vinodelie. Sb. nauchn. trudov, XLI (2), 95–97.
Сhen, Y., Hagerman, R., Minto, C. (2004). Oxidation of Polymeric Polyphenols (Tannins) in Biologically Relevent Systems. Chemistry. 132.
Rib´ereau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006). Handbook of Enology. The Chemistry of Wine Stabilization and Treatments, 2nd Edition, John Wiley & Sons, 441.
Li, H. Guo, A., Wang, H. (2008). Mechanisms of oxidative browning of wine. Food Chemistry, 108, 1–13.
Danilewicz, J. (2007). Interaction of Sulfur Dioxide, Polyphenols and Oxygen in a Wine-model System: Central Role of Iron and Cooper. Am. J. Enol. Vitic, 58 (1), 53–60.
Tkachenko, O.B. (2010). Naukovi osnovy vdoskonalennia technologii bilych stolovych vyn shliachom rehuliuvannia okysliuvalno-vidnovnych protsesiv yich vyrobnytstva: avtoref. dys. … dokt. techn. nauk: 05.18.05 "tekhnologiia tsukrystych rechovyn ta produktiv brodinnia". NIViV "Maharach.", Yalta, 44.
Ribero-Haion, G., Peino, Ye., Ribero-Haion, P., Siudro, P. (1980). Teoriia i praktika vinodeliia. 3, 480.
Herzhikova, V.H., Tkachenko, O.B., Pohorelov, D.Yu., Zhuravleva, L. I. (2007). Dinamika fiziko-khimicheskikh pokazatelei pri indutsirovanom okislenii belykh stolovykh vinomaterialov. Maharach. Vinohradarstvo i vinodelie, 1, 30–31.
Herzhikova V.H. (2002). Metody tekhnokhimicheskoho kontrolia v vinodelii. Simferopol, 260.
Danilewicz, J. (2003) Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine: central role of iron and copper Am. J. Enol. Vitic, 2, 73–85.
