RT Journal Article SR Electronic T1 Some Factors Involved in Browning of White Wines JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 1 OP 7 DO 10.5344/ajev.1956.7.1.1 VO 7 IS 1 A1 H. W. Berg A1 M. Akiyoshi YR 1956 UL http://www.ajevonline.org/content/7/1/1.abstract AB Increasing temoerature, oxygen content, or pH increase the browning rate. Enzymic oxidation does not appear to be a factor. Sulfur dioxide inhibits browning, but does not prevent it. Grape seed tannin decreases the browning rate while tannic acid increases it. Iron increases the browning rate more than copper, with the effect of the two metals additive rather than synergistic. Citric acid decreases the browning rate at all levels of iron content tested. The varietal effect is the predominant factor with all the above factors merely modifying it.