RT Journal Article
SR Electronic
T1 Browning of White Wines and an Accelerated Test for Browning Capacity
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 157
OP 160
DO 10.5344/ajev.1976.27.4.157
VO 27
IS 4
A1 V. L. Singleton
A1 T. E. Kramlinga
YR 1976
UL http://www.ajevonline.org/content/27/4/157.abstract
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.