Factors affecting oxidative browning of white wine
DOI:
https://doi.org/10.5073/vitis.1982.21.233-239Abstract
Indications of browning susceptibility of 80 commercial white wines were given by measures of "total phenolics", optical densities at 280 and 320 nm and compositions of the u. v. absorbing components. The monomeric catechins and dimeric procyanidins, despite their relatively low concentrations, were found to be important indicators of browning susceptibility.
Ursachen der oxidativen Bräunung von Weißweinen
Um Indikatoren der Bräunungsanfälligkeit zu ermitteln, wurden bei 80 Weißweinen aus Handelskellereien die „Gesamtphenole", die optische Dichte bei 280 und 320 nm sowie die Zusammensetzung der UV-absorbierenden Komponenten bestimmt. Die monomeren Katechine und die dimeren Proanthocyanidine erwiesen sich trotz ihrer relativ niedrigen Konzentration als wichtige Merkmale der Bräunungsanfälligkeit.
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