The influence of iron, copper, and manganese on wine oxidation was studied measuring the evolution of different compounds sensitive to this process: anthocyanins, tannins, total phenol content and acetaldehyde. An intervention of these cations in the oxidative processes was found, since the evolution of the parameters sensitive to oxidation depends on the concentration of these cations in wine. Manganese and iron play an important role in chemical processes with acetaldehyde: manganese favors their formation, and iron catalyzes acetaldehyde combination with phenolic compounds.
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Cacho et al. (1995) studied this question.
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