Understanding and controlling non-enzymatic wine oxidation
作者： P.A. Kilmartin
DOI: 10.1533/9781845699987.2.432
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摘要: Abstract: The role of oxygen in wine is examined, with a focus upon polyphenolmediated oxidation processes, and the changes chemistry that follow. A distinction drawn between benefits oxygenation ascribed to red wines, such as improved colour, mouthfeel removal unwanted aromas, negative effects on white quality, particularly related browning loss fruity aromas. Methods for determining susceptibility are also along use small molecule antioxidants (sulphur dioxide, glutathione ascorbic acid) winemaking.
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