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Resistance to Oxidation of White Wines Assessed by Voltammetric Means

Astride Rodrigues, A. C. Silva Ferreira, Paula Guedes de Pinho, Fátima Bento, and Dulce Geraldo, J. Agric. Food Chem., 55 (26), 10557–10562

This work concerns the development of a methodology suited to measure the resistance to oxidation of white wines by cyclic voltammetry. The voltammetric responses of several white wines of different origin and age were analyzed in the oxidation potential range (0.2−1.2 V vs SCE). Currents measured at fixed potentials were correlated to the concentration of ascorbic acid, SO2, and total phenolics. A forced degradation study was monitored by cyclic voltammetry; from plots of current versus time, the consumption rates of oxidizable species in wine were estimated. (We recommend that you consult the full text of this article)

Published on 06/24/2008
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