Investigation of the Chemical Kinetics of the Fenton Reaction in Wine

The AVF supported project entitled Investigation of the Chemical Kinetics of the Fenton Reaction in Wine focuses on the mechanism by which oxygen affects change in the aroma, color, and flavor of wine. Wine can be exposed to oxygen through different winemaking practices as well as via bottle closures over long periods of time. Once dissolved in wine, oxygen can be converted to reactive oxygen species such as hydrogen peroxide and hydroxyl radicals by the donation of electrons from transition metals present in wine (specifically iron and copper).
The redox reaction between iron and hydrogen peroxide, forming the hydroxyl radical is called the Fenton reaction. These oxidative species are responsible for many of the changes displayed in aged wines or wine undergoing micro-oxygenation. By investigation of reactions specific to
oxidation of major wine components, we aim to develop a method by which we can predict the behavior of a wine over time, depending on its composition.