RT Journal Article
SR Electronic
T1 Erythorbic Acid and Ascorbic Acid as Antioxidants in Bottled wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 20
OP 24
DO 10.5344/ajev.1961.12.1.20
VO 12
IS 1
A1 J. H. Fessler
YR 1961
UL http://www.ajevonline.org/content/12/1/20.abstract
AB The relatively high sulfur dioxide content of bottled wines is detrimental to aroma and flavor. This can be avoided by intelligent use of erythorbic or ascorbic acid. The addition of ½ to 1.4 pound of erythorbic acid per 1,000 gallons of wine appeared to be the optimum level for the improvement of aroma and flavor in bottled wines when observed during 30 month's storage.The wines in this study unfortunately had a relatively high sulfur dioxide content, and the addition of erythorbic or ascorbic acid at 1.6 lb/1,000 gal or more aggravated this detrimental effect. In general, a relatively high sulfur dioxide content appears detrimental to the improvement of aroma and flavor of bottled wines, and particularly of white wine. Our observations suggest that a lower initial sulfur dioxide content in these wines would have showed a greater improvement in aroma and flavor at the addition level of ½ to 1.4 lb/1,000 gal of erythorbic acid, when held under the same conditions.Further tests should be made by the industry at large to establish the optimum sulfur dioxide concentration and the optimum addition level of erythorbic acid for wines in general, both in bulk storage and in bottles.