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dc.contributor.authorLao, Mireia
dc.contributor.authorCompanys Ferran, Encarnació
dc.contributor.authorWeng, Liping
dc.contributor.authorPuy Llorens, Jaume
dc.contributor.authorGalceran i Nogués, Josep
dc.date.accessioned2018-09-14T07:03:29Z
dc.date.available2018-09-14T07:03:29Z
dc.date.issued2018
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10459.1/64708
dc.description.abstractFree concentrations of Zn2+, Fe3+, Ca2+ and Mg2+ in a red wine (Raimat, Catalonia, Spain) have been determined, with the Donnan Membrane Technique (DMT) for the first time. The required equilibration time benefits from the acceptor solution including major cations. K+ and Na+, mainly unbound to any ligand in the sample, have been identified as suitable reference ions. A free Zn concentration of 1.76 micromol L-1 determined with DMT was in excellent agreement with the free Zn concentration independently provided by the electroanalytical technique Absence of Gradients and Nernstian Equilibrium Stripping (AGNES), 1.7 micromol L-1, amounting to 14.4% of the total Zn. The free concentrations found in this wine were 1.79 micromol L-1 Fe3+, 1.11 mmol L 1 Ca2+ and 3.4 mmol L-1 Mg2+ (8.82%, 40% and 57% of their total concentrations). Prior to the application of the techniques to the red wine, they had been cross-validated in Zn-tartrate solutions.
dc.description.sponsorshipThis work was financially supported by the Spanish Ministerio de Economía y Competitividad (projects CTM2013-48967 and CTM2016-78798), and from the “Comissionat per a Universitats i Recerca del Departament d’Innovació, Universitats i Empresa de la Generalitat de Catalunya”.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMINECO/PN2013-2016/CTM2013-48967
dc.relationMINECO/PN2013-2016/CTM2016-78798
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2017.07.040
dc.relation.ispartofFood Chemistry, 2018, vol. 239, p. 1143-1150
dc.rightscc-by-nc-nd, (c) Elsevier, 2017
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectDonnan Membrane Technique
dc.subjectAbsence of Gradients and Nernstian Equilibrium Stripping
dc.subjectZinc
dc.subjectIron
dc.subjectWine
dc.titleSpeciation of Zn, Fe, Ca and Mg in wine with the Donnan Membrane Technique
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-09-14T07:03:31Z
dc.identifier.idgrec025943
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2017.07.040


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cc-by-nc-nd, (c) Elsevier, 2017
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2017