Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine.
The impact of the combined ascorbic acid and sulfur dioxide antioxidants on white wine oxidation processes was investigated using a range of analytical techniques, including flow injection analysis for free and total sulfur 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 sulfur 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/sulfur dioxide antioxidant system in wine conditions.
National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. cbarril@csu.edu.au
Célia
C
Barril
Andrew C
AC
Clark
Geoffrey R
GR
Scollary
D000975:Antioxidants / Q000737:chemistry*; D001205:Ascorbic Acid / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D003300:Copper / Q000737:chemistry; D005296:Ferrous Compounds / Q000737:chemistry; D010084:Oxidation-Reduction; D013458:Sulfur Dioxide / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
D000975:Antioxidants; D005296:Ferrous Compounds; D013458:Sulfur Dioxide; D003300:Copper; D002392:Catechin; D001205:Ascorbic Acid