Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions

Abstract

Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Of all the gases that can be dissolved in wine, oxygen and carbon dioxide can be considered the most important. Oxygen must be considered as a highly reactive chemical agent that has the potential to modify wine by oxidation.