The Study of Catalytic Degradation of Malvidin-3-Glucoside from Red Wines, using Molecular Absorption Spectrophotometry

Abstract

The presence of oxygen and heavy metals naturally found in red wines, leads to the depreciation of their qualities, due to the malvidin-3-glucoside degradation. In this paper, the kinetic of the malvidin-3-glucoside degradation, in synthetic wine model solutions, in the presence of different concentrations of iron and copper, at a temperature of 70oC and two pH values of the wines (2.9 and 3.4 respectively), was studied using the molecular absorption spectrophotometry method.