为探讨游离SO2对葡萄酒氧化褐变的影响及建立葡萄酒氧化褐变的快速预警策略,利用加速氧化的方法,通过分析2种葡萄酒氧化褐变过程中褐变程度、游离SO2、氧化还原电位的变化,研究游离SO2与葡萄酒氧化褐变及氧化还原电位的关系。试验结果表明:在加速氧化过程中,葡萄酒的游离SO2快速下降,褐变程度和氧化还原电位加速上升;游离SO2对葡萄酒氧化褐变具有抑制作用,当游离SO2含量低于3.92 mg/L时其抗氧化作用较弱。葡萄酒中游离SO2与氧化还原电位呈显著的负相关关系,可以利用实时检测氧化还原电位的方法来监测游离SO2的含量,并对葡萄酒的氧化褐变提供快速预警。
This study aimed to explore the effects of free SO2 in wines on oxidative browning of wines and to establish an early and rapid warning strategy regarding the oxidative browning of wines. The browning degree, free SO2 content, as well as the changes in redox potential during oxidative browning of two kinds of southern wild wine were analyzed using accelerated oxidation method. The results showed that free SO2 decreased rapidly, while the browning degree and the redox potential of wines increased rapidly during accelerated oxidation. Free SO2 inhibited oxidative browning of wines, but its antioxidant activity became weaker when its content was lower than 3.92 mg/L. There was a significant negative correlation between free SO2 and redox potential of wines. The redox potential can be measured in real time to monitor free SO2 content and to provide a rapid warning of oxidative browning of wines.
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