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 …

We analyzed the degree of browning (absorbance at 420 nm), the phenolics, and the 5-hydroxymethylfurfural
(5-HMF) content in six sparkling wines series kept at three temperatures (4…

The purpose of this work was to study the possibility of partially or totally replacing the use
of SO 2 during white wine elaboration by using saturation of grape musts with CO 2 at the …

The quality of sparkling wines can deteriorate due to browning, which is mainly attributed to
the oxidation of phenols. The aim of this study was to assess the browning (measured as the …

This study examines the feasibility of replacing SO 2 in a New Zealand Sauvignon Blanc wine
with a green tea extract. The treatments included the control with no preservatives (C), the …

… The results are expressed as Trolox equivalents (TE mg/L). … Change of antioxidant activity
(TE mg/L) (a,b) and total phenols (c,d) GAE (mg/L) of the samples during 12 days of heating at …

Recent studies in wine oxidation have demonstrated the importance of endogenous transition
metal catalysts on wine phenolic oxidation. In this experiment the effect of metal chelators …

Featured Application The potential use of Fe (II) and H 2 O 2 (Fenton reaction) along with
heating for the evaluation of the browning susceptibility of white wine was investigated. The …

The work aimed to study the effect of adding reduced glutathione (GSH) and/or gallotannins
at bottling on the shelf-life of a Cortese white wine to limit the use of SO2. The experimental …

The review summarizes the latest scientific findings and recommendations for the prevention
of three very common wine faults of non-microbial origin. The first group, presented by the …