2026-04-17T23:08:56Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/473692024-12-05T21:26:11Zcom_2072_3622col_2072_479130

00925njm 22002777a 4500 dc Chito Trujillo, Diana Maria author Galceran i Nogués, Josep author Companys Ferran, Encarnació author Puy Llorens, Jaume author 2014-07-04T10:32:57Z 2014-07-04T10:32:57Z 2025-01-01 2013-02-06 2014-07-04T10:32:57Z The complexing capacity of synthetic (0.011 M tartrate in 13.5% ethanol) and real wine (Raimat Abadia) in titrations with added total Zn concentrations up to 0.03 M has been determined following the free Zn concentrations with AGNES (absence of gradients and Nernstian equilibrium stripping) technique. A correction to find the preconcentration factor or gain (Y1) really applied at each one of the ionic strengths reached due to Zn additions along the titration has been applied. The standard implementation of AGNES to real wine led to the observation of two anomalous behaviors: (a) an increasingly negative current in the deposition stage (labeled as “HER” effect) and (b) a minimum in the currents of the stripping stage plot (labeled as the “dip” effect). A practical strategy to apply AGNES avoiding the dip effect has been developed to quantify properly free Zn concentrations. The van den Berg–Ružic–Lee linearization method (assuming the existence of just 1:1 complexes) has been adapted to consider the dilution effect and the ionic strength changes. Aggregated stability constants and total ligand concentrations have been calculated from synthetic and wine titration data. The found complexing capacity in the studied wine (cT,L = 0.0179 ± 0.0007 M) indicates the contribution of ligands other than tartrate (which is confirmed to be the main one). http://hdl.handle.net/10459.1/47369 AGNES Zinc Free metal Wine Determination of the complexing capacity of synthetic and real wine for Zn using Absence of Gradients and Nerstian Equilibrium Stripping technique