The iron(III) tartrate photochemistry of wine: impacts of bottle colour and weight


Article Details

Grapegrower and Winemaker Issue 585, 2012

Title: The iron(III) tartrate photochemistry of wine: impacts of bottle colour and weight

Author:

Keywords: Amber, amino acids, Antique Green, Arctic Blue, Chardonnay, citric acid, DPI NSW, Dr Andrew C Clarke, Dr Daniel A Dias, ethanol, Flint, French Green, Glyoxylic acid, GWRDC, iron, Lactic acid, Limiting reagent, malic acid, Metal ions, NSWWIA, NWGIC, Organic acids, oxygen, Photochemical, Redox transitions, Riboflavin, Shelf life, Succinic acid, sulphur dioxide, Tartaric acid, UV, wavelengths, Wine phenolic compounds, xanthylium cation pigments

Page Number(s): p118-121


GWM PDFs are licensed copies and as such do not transfer any rights over the content to you. Fair use applies, that is: you may make as many copies as you require for your (or your company's) use only; sharing, redistributing or otherwise making available GWM PDFs to others who have not purchased them constitutes theft; you are required to remove copies from devices which you do not (or no longer) own.



The issue. Subscribe now

Back Issues

Search articles by month

Article Keywords

Search the Grapegrower & Winemaker archives

Cart