The Kinetics of Autoxidation in Wine

The kinetics of autoxidation in wine begins with Fenton (1876) who observed that tartaric acid could be oxidized in the presence of iron without peroxide if left in air. Rodopulo (1951) demonstrated that iron tartrate complexes added to wine promoted more extensive oxygen consumption than the molar equivalent of inorganic ferrous or ferric salts. The role of iron complexes in the activation of oxygen, the formation of reactive oxygen species and the initiation of autoxidation are crucial for understanding wine oxidation kinetics. Mechanisms based on hydroxyl radicals versus the ferryl species are likely to have different oxidation products of wine components based on pH effects. The ferryl ion, hydroxyl radical, and tartaric acid radical are proposed as key intermediates in the proposed general mechanism for hydrogen peroxide formation and the autoxidation of wine components. A quantitative kinetic description is presented for the autoxidation of tartaric acid and extended to other acid components as potential ligands. This chapter explores the theoretical considerations of iron complexes formation, oxygen activation, an autoxidative mechanism, and experimental measurements of tartaric acid oxidation as the basis of autoxidation in wine.