Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Gianina Antonela BADEA, Arina Oana ANTOCE
The present work aimed to determine the colour evolution after aging in bottle of a white wine from Muscat Ottonel cultivar and the effect of the addition of different antioxidants at bottling time, such as SO2, reduced glutathione (GSH) and ascorbic acid. Wine colour is an important indicator of its degree of oxidation, therefore the evolution toward a brownish colour is equivalent with some quality loss or even degradation. Considering that colour is also a key parameter that contributes to the perception of the quality profile of a white wine, the study attempted to determine the effect of certain doses and combinations of some anti-oxidants, which are known to ensure the best wine quality preservation during aging of wine in bottles. Our preliminary study shows that, in some cases and conditions, the antioxidants used to protect the aroma and the colour of wines end up affecting the colour.
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