Chemistry of ascorbic acid and sulphur dioxide as an antioxidant system relevant to white wine
Célia Barril, Andrew C. Clark, Geoffrey R. Scollary; Analytica Chimica Acta Volume 732, 30 June 2012, Pages 186–193
The impact of the combined ascorbic acid and sulphur dioxide antioxidants on white wine oxidation processes was investigated using a range of analytical techniques, including flow injection analysis for free and total sulphur dioxide and two chromatographic methods for ascorbic acid, its oxidative degradation products and phenolic compounds.
The combination of different analytical techniques provided a fast and simultaneous means for the monitoring of oxidation processes in a model wine system. In addition, the initial mole ratio of sulphur dioxide to ascorbic acid was varied and the model wine complexity was increased by the inclusion of metal ions (copper(II) and iron(II)).
Sulfur dioxide was found not to be a significant binder of ascorbic acid oxidative degradation products and could not prevent the formation of certain phenolic pigment precursors.
The results provide a detailed insight into the ascorbic acid/sulphur dioxide antioxidant system in wine conditions
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Published on 21/05/2013