Effect of metal chelators on the oxidative stability of model wine

Gal Y. Kreitman, Annegret Cantu, Andrew L. Waterhouse, Ryan J. Elias

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


Oxidation is a major problem with respect to wine quality, and winemakers have few tools at their disposal to control it. In this study, the effect of exogenous Fe(II) (bipyridine; Ferrozine) and Fe(III) chelators (ethylenediaminetetraacetic acid, EDTA; phytic acid) on nonenzymatic wine oxidation was examined. The ability of these chelators to affect the formation of 1-hydroxyethyl radicals (1-HER) and acetaldehyde was measured using a spin trapping technique with electron paramagnetic resonance (EPR) and by HPLC-PDA, respectively. The chelators were then investigated for their ability to prevent the oxidative loss of an important aroma-active thiol, 3-mercaptohexan-1-ol (3MH). The Fe(II)-specific chelators were more effective than the Fe(III) chelators with respect to 1-HER inhibition during the early stages of oxidation and significantly reduced oxidation markers compared to a control during the study. However, although the addition of Fe(III) chelators was less effective or even showed an initial pro-oxidant activity, the Fe(III) chelators proved to be more effective antioxidants compared to Fe(II) chelators after 8 days of accelerated oxidation. In addition, it is shown for the first time that Fe(II) and Fe(III) chelators can significantly inhibit the oxidative loss of 3MH in model wine.

Original languageEnglish (US)
Pages (from-to)9480-9487
Number of pages8
JournalJournal of agricultural and food chemistry
Issue number39
StatePublished - Oct 2 2013

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Agricultural and Biological Sciences


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