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The Effect of Electrode Material on the Measured Redox Potential of Red and White Wines
Author(s) -
Kilmartin Paul A.,
Zou Honglei
Publication year - 2001
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/1521-4109(200111)13:16<1347::aid-elan1347>3.0.co;2-i
Subject(s) - redox , chemistry , glassy carbon , wine , electrode , inorganic chemistry , platinum , electrochemistry , organic chemistry , cyclic voltammetry , food science , catalysis
Redox potentials in wine were observed to be lower at platinum than at gold electrodes, while higher values were seen at glassy carbon. These differences are explained in terms of mixed potentials involving principally ethanol oxidation coupled to H + and O 2 reduction, while other electroactive species are also expected to contribute. The redox potentials of a range of red and white wines were similar, suggesting that phenolic antioxidants are not sufficiently electroactive to markedly affect the measured potential. The redox potential still provides a useful measure for characterizing conditions under which phenolic antioxidants are stable against oxidative degradation.