Influence of metallic content of fino sherry wine on its susceptibility to browning

A study has been conducted on the influence of the content of copper, iron, and manganese on the tendency of a fino sherry wine to undergo browning. The concentrations considered cover the ranges found for these metals in this type of wine. The content in copper does not seem to have a significant influence on the susceptibility to browning of fino sherry wines. In respect to iron, which does influence this process, there are no significant differences in concentrations ranging from 3 to 9 mg/l. For manganese no differences are observed for concentrations ranging from 0.8 to 1.6 mg/l, but concentrations of manganese below 0.8 mg/l prevent the increase in iron content from being translated into an increased susceptibility to browning. (C) 2002 Elsevier Science Ltd. All rights reserved.