Must Oxygenation and Polyphenoloxidase Inhibition and the Oxidation of White Wine

Abstract

Experimental white wines were made by must oxygenation and by the addition of diethyldithiocarbamate (DDC) along with oxygen into the must. The inhibition of polyphenoloxidase activity by the addition of DDC led to white wines with high phenolic content, high browning capacity and potential development of pinking phenomenon. The experimental wines prepared by must oxygenation appeared to have low phenolic content (total phenolics, catechins and procyanidins), low absorbance at 420 nm and low value in the browning capacity test. This wine had a very good colour and good organoleptic quality even though it was not characteristic of wines from the grape variety used. The above indicate that must oxygenation can be used for removal of phenolic compounds in the production of table white wines.