Resistance to oxidation of white wines assessed by voltammetric means

J Agric Food Chem. 2007 Dec 26;55(26):10557-62. doi: 10.1021/jf0723099. Epub 2007 Nov 23.


This work concerns the development of a methodology suited to measure the resistance to oxidation of white wines by cyclic voltammetry. The voltammetric responses of several white wines of different origin and age were analyzed in the oxidation potential range (0.2-1.2 V vs SCE). Currents measured at fixed potentials were correlated to the concentration of ascorbic acid, SO2, and total phenolics. A forced degradation study was monitored by cyclic voltammetry; from plots of current versus time, the consumption rates of oxidizable species in wine were estimated.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Ascorbic Acid / analysis
  • Electric Conductivity
  • Oxidation-Reduction
  • Phenols / analysis
  • Sulfur Dioxide / analysis
  • Time Factors
  • Wine / analysis*


  • Phenols
  • Sulfur Dioxide
  • Ascorbic Acid