Size fractionation of metals in wine using ultrafiltration

McKinnon, Anthony J.; Scollary, Geoffrey R.

doi:10.1016/s0039-9140(97)00070-2

Cited by 40 publications

(23 citation statements)

References 12 publications

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“…This fractionation characteristic was observed in the case of B, Mg, Al, Ca, V, Mn, Co, Ni, Cu, Zn, Rb, Y and Zr in all wines under study. Our results agree with observations of McKinnon and Scollary [8] who could not find any size fractionation of Al, Cu or Ca in white wines. These results, however, are surprising since elements such as B, Ca or Cu are assumed to form complexes with carboxylic acids, tannins or polysaccharides [1].…”

Section: Metals and Their Distribution In White Winessupporting

confidence: 93%

“…For wine, however, conventional UF has only sometimes been used for examining factors affecting stability [6] and peptide distribution [7] but hardly for metal speciation. Just recently, McKinnon and Scollary [8] tried to use parallel ultrafiltration (P-UF) for size fractionation of lead, copper, iron, aluminium, calcium, potassium and sodium species in white and red wines. They performed ultrafiltration of wines through parallel arranged membranes of decreasing pore size, installed in conventional stirred UF cells (cut-offs: 100, 30, 10, 5, 3, and 1 kDa).…”

Section: Introductionmentioning

confidence: 99%

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Size fractionation of non-volatile dissolved organic compounds and metal species in German white wines by combining on-line tangential-flow multistage ultrafiltration, a home-built carbon analyser, and inductively coupled plasma mass spectrometry

et al. 2003

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Organic metal species and their size fractions in three German white wines were characterized by combining multistage ultrafiltration (MST-UF), determination of non-volatile dissolved organic carbon (NV-DOC) by a home-built carbon analyser, and metal quantification by inductively coupled plasma mass spectrometry (ICP-MS). First, NV-DOC and metal species in selected "dry" German white wines were fractionated on-line using MST-UF in the size range of >100 kDa to <1 kDa. For this purpose a 20 mL sample of the wine under study diluted 1:10 with high-purity water was processed through a cascade system of hydrophilized polyethersulfone-based flat membranes of decreasing cut-off (100, 50, 10, 5, and 3 kDa). An aliquot of the fraction <3 kDa was additionally processed through a commercial UF tube (MidGee system, cut-off: 1 kDa) to obtain low-molecular size fractions also. A home-built carbon analyser was applied to determine NV-DOC in the wines and their size fractions. The NV-DOC found in a German reference wine and its size fractions was as follows: total NV-DOC: 8.97 mg mL(-1); F(1) (>100 kDa), 0.15%; F(2) (50-100 kDa), 0.44%; F(3) (10-50 kDa), 0.74%; F(4) (5-10 kDa), 0.76%; F(5) (5-3 kDa), 0.7%; F*(6) (3-1 kDa), 0.9%; F(7) (<1 kDa), 81.6% (related to total NV-DOC). The NV-DOC recovery was 85.2%. Accordingly, most of the NV-DOC in this wine consists of low-molecular mass organic compounds of <1 kDa, presumably carboxylic acids as typical in wine. Parallel metal determinations in these wines and their fractions were performed by ICP-MS. The measurements showed that the major part of the metals investigated, up to 25 elements, were dissolved in the size fraction of <1 kDa except Ba, Sr and Pb which appeared also in other fractions. In addition, conventional UV-VIS spectroscopy was applied to characterise the studied wines and their size fractions. According to this, the UV absorbance between 254 and 280 nm of these white wines shows a parallel trend to their NV-DOC.

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Section: Metals and Their Distribution In White Winessupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Size fractionation of non-volatile dissolved organic compounds and metal species in German white wines by combining on-line tangential-flow multistage ultrafiltration, a home-built carbon analyser, and inductively coupled plasma mass spectrometry

et al. 2003

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“…Iron is usually present in commercial white wines at a concentration range varying from of 1.2 and 3.8 mg L -1 (McKinnon and Scollary, 1997;Riganakos and Veltsistas, 2003). Our data suggest that Fe at low concentrations is an essential factor to improve protein stability in white wines.…”

Section: Variables Affecting Protein Haze Formationmentioning

confidence: 68%

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

Bruijn¹,

Loyola²,

Arumí³

et al. 2014

Chilean J. Agric. Res.

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Protein denaturation in white wines results into a hazy suspension with precipitate formation, affecting negatively their commercialization. The aim of this study was to identify a number of non-protein factors of wines, which exhibit a modulating effect upon haze formation and interfere with protein precipitation in white wines, applying stepwise multiple regression analysis. The influence of intrinsic non-protein factors, including surface and groundwater quality, on protein haze formation assessed by the heat test was studied. Experiments were performed on 18 Sauvignon Blanc wines from six Chilean valleys. The influence of non-protein factors (pH, electrical conductivity [EC], total and volatile acidity, alcohol, free and total sulfur dioxide, total polyphenols, and chloride, sulfate, K, Na, Ca, Mg, and Fe concentrations) on haze response was evaluated by means of multiple regression analysis. Significant contribution (p < 0.05) of EC, sulfate and Fe concentrations to protein haze was found. Due to multi-collinearity between sulfate and Fe concentrations, the multi-linear model of haze response was reduced to: Haze = -184 + 2.95 × [Protein] -62.3 × [Fe] + 0.17 × EC (ra = 0.901). Electric conductivities of wine and surface water were correlated (p = 0.037); good correlations were also found between sulfate concentrations in wine and surface water (p = 0.003), and groundwater (p = 0.022). No correlation was detected for Fe. This study elucidates that protein haze formation in white wine is a multi-factorial process. Iron, EC, and sulfate, in addition to protein itself, have to be considered as factors that modulate wine protein hazing.

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“…The total copper concentration in the wine was 0.093 AE 0.008 mg/L. [30] argued that copper ions probably interact with low molecular mass species as the majority of copper ions were found to pass through an ultrafilter with a nominal molecular mass cut-off of 1000 Dalton. This was supported by the work of Azenha and Vasconceles [15] that used reverse phase HPLC analysis of white wine to correlate the elution of copper(II) with the elution of low molecular mass species and/or ionized species.…”

Section: Optimization Of Medium Exchange Sp For Labile Copper Measurementioning

confidence: 99%

Medium Exchange Stripping Potentiometry for the Measurement of Labile Copper in White Wine

Clark

Scollary

2006

Electroanalysis

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An efficient and effective procedure is described for the determination of the labile copper concentration in untreated white wine using medium exchange stripping potentiometry. Two rinse steps between the enrichment and stripping steps allowed measurement of labile concentration with good repeatability and reproducibility. The fraction of labile copper ranged from 13% to 91%, for 16 white wines, indicating the highly variable copper complexing character of the wine matrix. The methodology was applied to labile copper measurement during the oxidation of white wines.

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Size fractionation of metals in wine using ultrafiltration

Cited by 40 publications

References 12 publications

Size fractionation of non-volatile dissolved organic compounds and metal species in German white wines by combining on-line tangential-flow multistage ultrafiltration, a home-built carbon analyser, and inductively coupled plasma mass spectrometry

Size fractionation of non-volatile dissolved organic compounds and metal species in German white wines by combining on-line tangential-flow multistage ultrafiltration, a home-built carbon analyser, and inductively coupled plasma mass spectrometry

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

Medium Exchange Stripping Potentiometry for the Measurement of Labile Copper in White Wine

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