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Chemistry / Re: A Question of oxidization in grape wine and not wine made from oranges.
« on: 11/02/2021 10:09:41 »
Thanks for the replies.
I have done a bit of digging and dragged this up, which I dont fully understand
https://www.researchgate.net/publication/229310928_Oxidation_mechanisms_occuring_in_wines
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Non-enzymatic oxidation, also called chemical oxidation of wine, prevails in fermented wine and begin by the oxidation of polyphenols containing a catechol or a galloyl group.
These phenolic reactions, both enzymatic and non-enzymatic, result in by-products named quinones.
However, in non-enzymatic oxidation, oxygen does not react directly with phenolic compounds. The
limitation on the reactivity of triplet oxygen is overcome by the stepwise addition of a single electron, which
can be provided by reduced transition metal ions, essentially iron(II) and copper(I). The sequential electron
transfer leads to the formation of hydroperoxide radical (HOO•), hydrogen peroxide (H2O2), and hydroxyl radical (HO•). The later radical will oxidize almost any organic molecule found in wine and will react with the
first species it encounters,depending on their concentration. Sulfur dioxide (SO2) and ascorbic acid, when
added to wine, are able to reduce the quinones. Alternative options have been assessed for the prevention of
oxidation during wine storage; nevertheless, these are not fully understood or commonly accepted
"
I have done a bit of digging and dragged this up, which I dont fully understand
https://www.researchgate.net/publication/229310928_Oxidation_mechanisms_occuring_in_wines
"
Non-enzymatic oxidation, also called chemical oxidation of wine, prevails in fermented wine and begin by the oxidation of polyphenols containing a catechol or a galloyl group.
These phenolic reactions, both enzymatic and non-enzymatic, result in by-products named quinones.
However, in non-enzymatic oxidation, oxygen does not react directly with phenolic compounds. The
limitation on the reactivity of triplet oxygen is overcome by the stepwise addition of a single electron, which
can be provided by reduced transition metal ions, essentially iron(II) and copper(I). The sequential electron
transfer leads to the formation of hydroperoxide radical (HOO•), hydrogen peroxide (H2O2), and hydroxyl radical (HO•). The later radical will oxidize almost any organic molecule found in wine and will react with the
first species it encounters,depending on their concentration. Sulfur dioxide (SO2) and ascorbic acid, when
added to wine, are able to reduce the quinones. Alternative options have been assessed for the prevention of
oxidation during wine storage; nevertheless, these are not fully understood or commonly accepted
"