PT  - JOURNAL ARTICLE
AU  - V. L. Singleton
AU  - T. E. Kramlinga
TI  - Browning of White Wines and an Accelerated Test for Browning Capacity
AID  - 10.5344/ajev.1976.27.4.157
DP  - 1976 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 157--160
VI  - 27
IP  - 4
4099  - http://www.ajevonline.org/content/27/4/157.short
4100  - http://www.ajevonline.org/content/27/4/157.full
SO  - Am J Enol Vitic.1976 Jan 01; 27
AB  - A standardized test for the browning capacity of white wines was developed. A portion of the wine is treated with 1 g of bentonite per 100 ml under nitrogen so that the developed brown pigment will stay in solution. Portions of the treated wine are incubated in sealed tubes with 25% or more headspace well sparged with oxygen and separately with nitrogen for 5 days at 55°C. The absorbance at 420 nm remains nearly unchanged for the N2-sparged samples and under oxygen measures wines' relative capacity to brown oxidatively. Evidence is presented that a wine well protected from oxidation is largely prevented from browning whereas a wine treated by adding d-catechin is considerably increased in its capacity to brown by this test.