4/6/2019 Iron, Copper, and Manganese Influence on Wine Oxidation | American Journal of Enology and Viticulture

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Iron, Copper, and Manganese Influence on Wine

Oxidation
Juan Cacho, J. Enrique Castells, Adoración Esteban, Berta Laguna, Nuria Sagristá
Am J Enol Vitic. January 1995 46: 380-384; published ahead of print January 01, 1995

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Vol 46 Issue 3

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The influence of iron, copper, and manganese on wine
oxidation was studied measuring the evolution of
different compounds sensitive to this process:
anthocyanins, tannins, total phenol content and
acetaldehyde. An intervention of these cations in the
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4/6/2019 Iron, Copper, and Manganese Influence on Wine Oxidation | American Journal of Enology and Viticulture

oxidative processes was found, since the evolution of  Article Alerts Tweet

the parameters sensitive to oxidation depends on the  Email Article Me gusta 0

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Copyright 1995 by the American Society for Enology

and Viticulture
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