Abstract
White wine spoilage due to oxidation is a major concern during post-fermentation treatments and bottling. In this study, we explored the effects of different oxygen and free SO2 levels and ascorbic acid addition on the development of white wine. Riesling wine was bottled in 500-mL bottles under screw caps with four different headspace volumes (0, 10, 20 and 30 mL), two levels of free SO2 (45 and 70 mg/L) and with and without ascorbic acid (250 mg/L) addition giving 16 wines for analysis. Cold stored (at 5 °C) control was used as reference for data analysis and sensory evaluation. Dissolved oxygen and the oxygen in headspace were measured in the resulting 17 wines. Free and total SO2 concentrations, ascorbic acid concentration, colour, redox potential and antioxidative capacity were measured regularly in wine samples. After 6 months of storage, the wines were evaluated using descriptive sensory analysis. Both sensory and analytical results showed significant differences among the wines. Intensive wine exposure to oxygen (headspace volume) affected colour, free and total SO2 rate, and the overall sensory quality of wine. Ascorbic acid addition had positive effect on the sensory evaluation of wines and on SO2 levels, whereas combined with large headspace volumes, provoked intensive browning in wine samples.
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