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American Chemical Society, Journal of Agricultural and Food Chemistry, 7(50), p. 2121-2124, 2002

DOI: 10.1021/jf0112015

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Development of a Potentiometric Method To Measure the Resistance to Oxidation of White Wines and the Antioxidant Power of Their Constituents

Journal article published in 2002 by Carla M. Oliveira, António C. Silva Ferreira, António C. Silva Ferreira, Paula Guedes De Pinho ORCID, Paula Guedes de Pinho, Timothy A. Hogg
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This paper is available in a repository.

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Abstract

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 (SO(2)) were evaluated by this method, SO(2) 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 O(2) <--> 0.84 mmol of Aas). This method enables the distinction of different wines on the basis of their resistance to oxidation.