Oxidation of aromatic white wines under the influence of controllable technological factors

Abstract

Generalizing the results of the experimental and applied presented study, it is revealed that the decomposition rates of oxygen in wines described a good correlation with the total concentration of exogenous copper and iron in the wine samples, both for total and residual concentrations compared to decomposition oxygen rates. In summary, it can be noted that the results obtained from this research are the first to show the influence of the administered concentration of exogenous copper and iron species in dry white wines.