PT  - JOURNAL ARTICLE
AU  - C. Cantarelli
AU  - C. Pompei
AU  - C. Peri
AU  - G. Montedoro
TI  - Formaldehyde for Prevention of Oxidative Browning of White Wines<sup>a</sup>
AID  - 10.5344/ajev.1971.22.2.59
DP  - 1971 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 59--64
VI  - 22
IP  - 2
4099  - http://www.ajevonline.org/content/22/2/59.short
4100  - http://www.ajevonline.org/content/22/2/59.full
SO  - Am J Enol Vitic.1971 Jan 01; 22
AB  - The addition of formaldehyde or hexamethylenetetramine (HMTA) to grape musts marked by reduced phenolics in wines.The formaldehyde selectively precipitated the nontannin flavonoid fraction and effectively slowed oxidative browning ("maderization") in white wines.Similar detanninizing effects are obtained with the insoluble PVP. However, in this case the tannic flavonoid fraction is selectively eliminated, resulting in a decoloration of the wines and a lower stability to maderization.The concentration of formaldehyde residues appears to be inversely related to the flavonoid content of wines. The excess of formaldehyde added to the must reacts with the sulfur dioxide, resulting in high residues of both formaldehyde and SO2 in the wines.Therefore, for the maximum effectiveness of the treatment with the minimum concentration of residues, the addition of SO2 should be limited and the doses of formaldehyde should be established on the basis of the flavonoid determination.