Oxidative stability

Question 1

Off- flavors produced from wine oxidation

Answer 1

1. Honey
2. Boiled potato
3. nutty/spicy odor
4. kerosene

Question 2

Sulfite is the sink for…

Answer 2

Oxidation

Question 3

What is the redox potential

Answer 3

a measure of the ease with which a molecule will accept electrons, which means that the more positive the redox potential, the more readily a molecule is reduced.

Question 4

4 compounds that can be used against oxidation

Answer 4

1. SO2 (the best)
2. ascorbic acid (vitamin C)
3. Glutathion (sulphur based)
4. AST (Ascorbic acid, Sulphur, Tannin)

Question 5

Take away from 4 compounds

Answer 5

Sulphur was the only compound that worked on its own, AST also worked but is a combination of three compounds

Question 6

GSH

Answer 6

A sulfur containing tripeptide and a naturally occurring antioxidant from the grapes and yeast metabolism

Question 7

How to add GSH

Answer 7

We can’t legally add GSH to wine, however it is naturally occurring in yeasts

Question 8

GSH in relation to aroma compounds

Answer 8

It has protective abilities towards aroma compounds

Question 9

GSH Ascorbic Acid chitosan

Answer 9

These are important for the protection of aroma compounds, oxidation, and pinking