Einfluss unterschiedlicher zugaben von schwefeldioxid auf die menge an gelöstem sauerstoff, antioxidative kapazität und sensorische eigenschaften von weißweinen

Abstract

This study focused on the effects of various additions of sulphur dioxide (SO2) added to bottled white wines. The article discusses technological aspects and characterizes the use of SO2 in wine production. Twelve pairs of white wines containing various amounts of SO2 were examined. The DPPH (2,2-Diphenyl-1-picrylhydrazyl) photometric assay was employed to monitor total antioxidant capacity; other factors like SO2 levels and contents of dissolved oxygen were also monitored. Differing qualities of the samples were evaluated by triangle sensory test. The goal of the study was to determine whether different amounts of SO2 in bottles are able to show substantial effects on certain qualitative indicators such as content of dissolved oxygen and SO2, total antioxidant capacity and sensory properties.