TY - JOUR T1 - Ascorbic Acid Effects on the Post-Disgorgement Oxidative Stability of Sparkling Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 227 LP - 231 DO - 10.5344/ajev.1993.44.2.227 VL - 44 IS - 2 AU - A. C. Marks AU - J. R. Morris Y1 - 1993/01/01 UR - http://www.ajevonline.org/content/44/2/227.abstract N2 - Post-disgorgement oxidative changes in bottle-fermented sparkling wines produced from Vitis vinifera and hybrid wine grape cultivars were examined with ascorbic acid and sulfur dioxide treatments added at disgorgement. Wines were stored 11 months at 21°C before analysis. Acetaldehyde was highest and browning was lowest in the sulfur dioxide treatments. Ascorbic acid after the storage period was 52% to 70% of the original amount added. Increasing SO2, when ascorbic acid was used, had little effect on ascorbic acid stability. When SO2 was used, there was no benefit from including ascorbic acid. Ascorbic acid treatments reduced browning over the controls in two of the six cultivars. An accelerated storage test showed that the ascorbic acid treatments had the highest potential for browning if exposed to high levels of oxygen and increased temperature. ER -