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Oxidative evolution of a model solution according to the technological additives used

Giuseppe ARFELLI, Andrea PIVA, Gloria DIMITRI e Stefano BALDINI; Dipartimento di Scienze degli Alimenti - Università degli Studi di Teramo

Wine quality is closely linked to the sensory characteristics that are readily perceived by the consumer. A consumer that has become always more attentive of product characteristics, the absence or minimal usage of external additives and of natural processing practices and the resulting final product. Many winemaking practices have changed in consequence, as well as the additives used, especially in terms of the health aspects of the substances used and their  concentration in the final product. 

This study presents a rapid method to monitor the oxidative state of model solutions containing catechins, with three technological additives added: ascorbic acid, potassium metabisulfite and gall tannins and stored for 15 days at 40 and 50 °C.

This study is a starting point for the development of fast analytical methods that are easy and affordable to use and that could offer potential advantages to wine estates. 


Published on 22/06/2015
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