Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

Barril, Célia; Rutledge, Douglas N.; Scollary, Geoffrey R.; Clark, Andrew C.

doi:10.1111/ajgw.12207

Cited by 40 publications

(31 citation statements)

References 84 publications

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“…Experimental data shows that its antioxidant activity is dose-dependent, since at low concentrations it can act as a pro-oxidant molecule, and addition of SO 2 is still required [ 81 ]. Yet, added at higher concentrations (≈ 45–90 mg/L) acts as a powerful antioxidant [ 82 ]. If added to the wine, ascorbic acid will be preferentially degraded to dehydroascorbic acid to reduce quinones.…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Bottle Aging and Storage of Wines: A Review

et al. 2021

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Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.

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Section: Oxidative Stabilitymentioning

confidence: 99%

Bottle Aging and Storage of Wines: A Review

et al. 2021

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“…As reported previously, ascorbic acid and sorbic acid can act as wine preservatives in conjunction with SO 2 because of their oxygen-scavenging abilities and capacities to reduce oxidized components [4,5]. The antimicrobial effects of ascorbic acid, bitartrate, sorbate, and citrate were less reported.…”

Section: Introductionmentioning

confidence: 77%

“…The antimicrobial effects of ascorbic acid, bitartrate, sorbate, and citrate were less reported. Moreover, ascorbic acid was found to have pro-oxidant activity, which may promote browning coloration and enhance reductive off-odors of wine [4]. High concentration of sorbic acid (>400 mg/L) was also found to influence the quality of wine [5].…”

Section: Introductionmentioning

confidence: 99%

Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking

et al. 2020

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Sulfur dioxide (SO2) has been used for centuries as a preservative in winemaking. However, the addition of SO2 is associated with allergic reactions and can negatively affect wine quality. In our work, chitooligosaccharide (COS) was applied as an alternative to SO2 in winemaking, and its antimicrobial activity during winemaking was investigated in comparison with the action of SO2. The optimal concentration of COS was identified as 500 mg/L. The antimicrobial effect of COS was evaluated using known and our own separated wine spoilage organisms. The antimicrobial effect of 500 mg/L COS was found to be comparable with that of 100 mg/L SO2. Furthermore, using 500 mg/L COS as an additive during winemaking did notinfluence the cell growth of Saccharomyces cerevisiae. Therefore, COS can be used as an additive in winemaking.

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“…The mixture of ascorbic acid together with SO 2 seems to be a better antioxidant combination than the use of SO 2 alone, avoiding the oxidation of wine and preserving the aroma profile. In white wines, ascorbic acid provides considerable protection against oxidation under conditions of low oxygen [79]. However, it should be highlighted that the impact of the addition of ascorbic acid to wine composition and sensory characters is far to be clarified [36,77].…”

Section: Grapes and Wines -Advances In Production Processing Analysmentioning

confidence: 99%

Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

Ferrer‐Gallego¹,

Puxeu²,

Martin³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Sulfur dioxide (SO 2 ) is the most preservative used in the wine industry and has been widely applied, as antioxidant and antibacterial agent. However, the use of sulfur dioxide implicates a range of adverse clinical effects. Therefore, the replacement of the SO 2 content in wines is one of the most important challenges for scientist and winemakers. This book chapter gives an overview regarding different microbiological, physical, and chemical alternatives to elaborate high-quality SO 2 -free wines. In the present chapter, original research articles as well as review articles and results obtained by the research group of the Wine Technology Center (VITEC) are shown. This study provides useful information related to this novel and healthy type of wines, highlighting the development of winemaking strategies and procedures.

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Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts

Cited by 40 publications

References 84 publications

Bottle Aging and Storage of Wines: A Review

Bottle Aging and Storage of Wines: A Review

Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking

Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

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