ASCORBIC-ACID EFFECTS ON THE POST-DISGORGEMENT OXIDATIVE STABILITY OF SPARKLING WINE

被引：0

作者：

MARKS, AC ^{[1
]}

MORRIS, JR ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT FOOD SCI,FAYETTEVILLE,AR 72703

来源：

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1993年 / 44卷 / 02期

关键词：

OXIDATION; ASCORBIC ACID; SPARKLING WINE;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Post-disgorgement oxidative changes in bottle-fermented sparkling wines produced from Vitis vinifera and hybrid wine grape cultivars were examined with ascorbic acid and sulfur dioxide treatments added at disgorgement. Wines were stored 11 months at 21-degrees-C before analysis. Acetaldehyde was highest and browning was lowest in the sulfur dioxide treatments. Ascorbic acid after the storage period was 52% to 70% of the original amount added. Increasing SO2, when ascorbic acid was used, had little effect on ascorbic acid stability. When SO2 was used, there was no benefit from including ascorbic acid. Ascorbic acid treatments reduced browning over the controls in two of the six cultivars. An accelerated storage test showed that the ascorbic acid treatments had the highest potential for browning if exposed to high levels of oxygen and increased temperature.

引用

页码：227 / 231

页数：5

共 16 条

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