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)
Abstract Phenolic compounds are responsible for the most important red..
Abstract This study aims at exploiting an undervalued winemaking by-product,..
Francesca Borghini and Stefano Ferrari ISVEA srl, Via Basilicata 1-3-5..
The seasonal character of harvests limits winemaking considerably, especially oenological..
