Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine

•Ascorbic acid accelerates the rate of oxygen consumption in rosé wines.•Ascorbic acid decreases the mole ratio of total SO2 consumed to O2 consumed.•Ascorbic acid accelerates Cu(II)-organic acid loss and formation of Cu sulfides.•Cu(II)-organic acids can repress methanethiol aroma in rosé wine.•Asc...

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Veröffentlicht in:	Food chemistry 2023-10, Vol.424, p.136418-136418, Article 136418
Hauptverfasser:	Zhang, Xinyi, Blackman, John W., Clark, Andrew C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Ascorbic acid bottled wines Cu fractions food chemistry Hydrogen sulfide Methanethiol Oxygen oxygen consumption Rosé wine sulfur dioxide
Online-Zugang:	Volltext
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