Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine

Analytica Chimica Acta

Volumn 732, Issue , 2012, Pages 186-193

  Barril, Célia ^a   Clark, Andrew C ^a   Scollary, Geoffrey R ^a,b  

^a CHARLES STURT UNIVERSITY   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

2 Furoic acid; 3 Hydroxy 2 pyrone; Ascorbic acid; Sulfur dioxide; White wine oxidation; Xanthylium cations; Xylosone

Indexed keywords

3-HYDROXY-2-PYRONE; ANALYTICAL TECHNIQUES; ANTIOXIDANT SYSTEMS; ASCORBIC ACIDS; CHROMATOGRAPHIC METHODS; FLOW INJECTION ANALYSIS; MOLE RATIO; OXIDATION PROCESS; OXIDATIVE DEGRADATION; PHENOLIC COMPOUNDS; PHENOLIC PIGMENTS; WHITE WINES; XYLOSONE;

CHROMATOGRAPHIC ANALYSIS; DEGRADATION; IRON COMPOUNDS; KETONES; METAL IONS; ORGANIC ACIDS; OXIDATION RESISTANCE; PHENOLS; SULFUR; WINE;

SULFUR DIOXIDE;

ANTIOXIDANT; ASCORBIC ACID; CATECHIN; COPPER ION; IRON; PHENOL DERIVATIVE; PIGMENT; SULFUR DIOXIDE;

ARTICLE; BINDING KINETICS; CHEMICAL STRUCTURE; COMBINATORIAL CHEMISTRY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FLOW INJECTION ANALYSIS; FOOD COMPOSITION; FOOD SPOILAGE; ION EXCLUSION CHROMATOGRAPHY; MOLECULAR WEIGHT; OXIDATION KINETICS; PH MEASUREMENT; PRIORITY JOURNAL; STOICHIOMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WHITE WINE; WINE; WINE INDUSTRY;

ANTIOXIDANTS; ASCORBIC ACID; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COPPER; FERROUS COMPOUNDS; OXIDATION-REDUCTION; SULFUR DIOXIDE; WINE;

EID: 84862117430     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2011.11.011     Document Type: Article

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