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Orientador(es)
Resumo(s)
This work describes a new potentiometric method to evaluate the resistance to oxidation of white
wines. Reduction and oxidation titrations were made, and coefficient of variation obtained were 10.87
and 2.65%, respectively. The antioxidant powers of ascorbic acid (Aas) and sulfur dioxide (SO2)
were evaluated by this method, SO2 proving to be much less active in this respect than ascorbic
acid. The two agents did not demonstrate any antioxidant synergy. A relationship between oxygen
present and ascorbic acid was found by the proposed method (1 mmol of O2 S 0.84 mmol of Aas).
This method enables the distinction of different wines on the basis of their resistance to oxidation
Descrição
Palavras-chave
Resistance to oxidation White wines Potentiometric titrations
Contexto Educativo
Citação
OLIVEIRA, Carla M....[et al] - White Wines and the Antioxidant Power of Their Constituents. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 50 (2002), p. 2121-2124
Editora
American Chemical Society