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.
SU Hao
,
HE Zhigang
,
LI Weixin
,
REN Xiangyun
,
LIN Xiaozi
,
LIN Xiaojie
,
LIANG Zhangcheng
. Correlation analysis between free sulfur dioxide and oxidationbrowning and redox potential in wines[J]. Food and Fermentation Industries, 2019
, 45(3)
: 143
-147
.
DOI: 10.13995/j.cnki.11-1802/ts.018571
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