Abstract
At room temperature, a Palomino wine darkened readily in the presence of dissolved oxygen and hardly at all in its absence. On the other hand, a French Colombard wine darkened considerably in the absence of oxygen at room temperature, and this darkening was not increased appreciably by the presence of dissolved oxygen. At a higher temperature, however, oxidative browning, or oxygen-catalyzed browning did take place in the Colombard to a great extent.
Nylon treatment appeared to be helpful in some cases and harmful in others. On the other hand, PVP treatment in the range of 4 to 6 pounds per 1000 gallon seemed to provide an improvement in almost all cases, although the improvement was marginal in some instances.
The accelerated testing method described did not give results which correlated with the long-term storage test, indicating that although browning reactions are strongly influenced by temperature, this influence is not predictable in the light of present knowledge.
- Copyright 1965 by the American Society for Enology and Viticulture
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