The Possibilities of the Redox Potential Aplication in Wine Technology

نویسنده

  • Marin Berovič
چکیده

In wine technology redox potential represents fast, accurate and reliable measurement which results give an insight into oxidation as well as reduction ability of wine, its alteration and its influence on quality and stability. Wine as the fermentation product express a reductive character related towards the oxidation. The majority of top quality wines express very low redox potential characters Eh 240 to 330 mV (rH 15 to 18). Redox potential levels from Eh 270 to 340 mV, ( rH 16 to 18) are typical for healty error free wines, while in opposite Eh 420 to 500 mV (rH 22 to 24) represents oxidized wines with typical failures. In present research, redox potential was used as a key parameter for monitoring of wine fermentation of cabernet sauvignon.

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تاریخ انتشار 2014