Unveiling the Dynamics of “Vranac” Wine Anthocyanins Oxidation: Insights from Accelerated Chemical Testing 

Chemia Naissensis Volume 6, No.1 (2023) (стр. 46-69) 

АУТОР(И) / AUTHOR(S): Milan Mitić, Jelena Mitić

Е-АДРЕСА / E-MAIL: jelena.mitic3@pmf.edu.rs

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DOI: 10.46793/ChemN6.2.46M

САЖЕТАК / ABSTRACT:

To gain insights into the oxidative behavior of red wines, a comprehensive study was conducted. The rates of anthocyanins decrease were measured for “Vranac” red wine subjected to two different accelerated aging tests: chemical (with hydrogen peroxide) and thermal. The kinetics of malvidin-3-O-glucoside (M3G) and malvidin-3-O-acetylglucoside (M3AG) degradation in this red wine by hydrogen peroxide in aqueous solution at various temperatures were investigated. The trace amount of Cu(II) ions was used to catalyze the reaction, and it was monitored using an
HPLC-DAD method through the application of the initial-rate method. The HPLC-DAD method was validated for determining M3G and its derivatives in red wines. The kinetic parameters of the reactions are reported, and rate equations are suggested. The activation energy values for the degradation of M3G and M3AG were calculated to be 57.70 and 57.74 kJ/mol, respectively. The thermodynamic functions of activation (G *, H*, and S*) have also been calculated.

КЉУЧНЕ РЕЧИ / KEYWORDS:

red wine, oxidation, HPLC-DAD, kinetic parameters, thermodynamic functions

ПРОЈЕКАТ/ ACKNOWLEDGEMENT:

This research was financially supported by the Ministry of Science, Technological Development, and Innovation of the Republic of Serbia (451-03-65/2024-03/ 200124).

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