Journal of Food, Agriculture and Environment

A new approach for metallic stabilisation of beverages: The particular case of red wines and food spirits

Author(s):

Constantin Croitoru

Recieved Date: 2013-05-08, Accepted Date: 2013-10-24

Abstract:

The new procedure enables the rapid and efficient demetallization of all red wines without affecting their chromatic characteristics in such manner that it also allows maintaining a small remanent content (under 4–5 mg/L Fe, under 1 mg/L Cu). This is a consequence of the total HCN concentration monitorization that always corresponds to a difference of titration with a solution of AgNO₃ (N/1000) which is inferior to a volume of 0.5 ml related to the titration in the control sample, not treated with K₄[Fe(CN)₆]. The novelty consists in the localisation of the critical zone in which Fe²⁺ and [Fe(CN)₆]^4- ions coexist around a graphical curve that represents the total Fe content variation as a function of the K₄[Fe(CN)₆] doses that were administrated. Concerning the demetallization of type A food spirits (Fe ≤ 50 mg/L, Cu ≥ 6 mg/L), it is assured a fast flocculation of metallic ferrocyanide colloides formed before adding the fining agents, because metallic ions are not masked as complex that could keep them sequestered. The demetallization of type B food spirits (Fe≤ 50 mg/L, Cu < 6 mg/L) by a simple enrichment with iron salts lead to the forming of ferric ferrocyanide that acted as a real ion exchanger for copper cations (Cu⁺ and Cu²⁺) and, probably, for other heavy metal cations. The increase of the alcoholic concentration, maintaining constant the total Fe and Cu content, highlighted a rise of K₄[Fe(CN)₆] dose necessary for demetallization. When doubled the alcoholic concentration and variated pH, at the constant Fe and Cu contents, at superior oxidation states administrated in spirits, K₄[Fe(CN)₆] dose varied in an insignificant mode, but assured an advanced demetallization.

Keywords:

Demetallization, potassium ferrocyanide, red wines, food spirits, copper, iron

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 307-316

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