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dc.contributor.authorChito Trujillo, Diana Maria
dc.contributor.authorGalceran i Nogués, Josep
dc.contributor.authorCompanys Ferran, Encarnació
dc.contributor.authorPuy Llorens, Jaume
dc.date.accessioned2014-07-04T10:32:57Z
dc.date.available2014-07-04T10:32:57Z
dc.date.issued2013-02-06
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10459.1/47369
dc.description.abstractThe complexing capacity of synthetic (0.011 M tartrate in 13.5% ethanol) and real wine (Raimat Abadia) in titrations with added total Zn concentrations up to 0.03 M has been determined following the free Zn concentrations with AGNES (absence of gradients and Nernstian equilibrium stripping) technique. A correction to find the preconcentration factor or gain (Y1) really applied at each one of the ionic strengths reached due to Zn additions along the titration has been applied. The standard implementation of AGNES to real wine led to the observation of two anomalous behaviors: (a) an increasingly negative current in the deposition stage (labeled as “HER” effect) and (b) a minimum in the currents of the stripping stage plot (labeled as the “dip” effect). A practical strategy to apply AGNES avoiding the dip effect has been developed to quantify properly free Zn concentrations. The van den Berg–Ružic–Lee linearization method (assuming the existence of just 1:1 complexes) has been adapted to consider the dilution effect and the ionic strength changes. Aggregated stability constants and total ligand concentrations have been calculated from synthetic and wine titration data. The found complexing capacity in the studied wine (cT,L = 0.0179 ± 0.0007 M) indicates the contribution of ligands other than tartrate (which is confirmed to be the main one).
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherAmerican Chemical Society
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1021/jf3037038
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 2013, vol. 61, núm. 5, p. 1051-1059
dc.rights(c) American Chemical Society, 2013
dc.subjectAGNES
dc.subjectZinc
dc.subjectFree metal
dc.subjectWine
dc.titleDetermination of the complexing capacity of synthetic and real wine for Zn using Absence of Gradients and Nerstian Equilibrium Stripping technique
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2014-07-04T10:32:57Z
dc.identifier.idgrec019538
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1021/jf3037038
dc.date.embargoEndDate2025-01-01


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