Development of a potentiometric method To measure the resistance to oxidation of white wines and the antioxidant power of their constituents

Oliveira, Carla M.; Ferreira, António C. Silva; Pinho, Paula Guedes de; Hogg, Tim

http://hdl.handle.net/10400.14/6804

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Authors

Oliveira, Carla M.

Ferreira, António C. Silva

Pinho, Paula Guedes de

Hogg, Tim

Abstract(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

Keywords

Resistance to oxidation White wines Potentiometric titrations

URI

http://hdl.handle.net/10400.14/6804

Citation

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