Deoxygenation of red wine by treatment with nitrogen

Gr. Musteaţă, V. Popov, Sorina Ursu

Volume 17, Issue 4;
Pages: 431-433;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
This article presents the results about the influence of de-oxygenation process on antioxidante properties of red wine, untreated Pinot noir, represented by: phenolic complex content and redox potential values. As research methods we were used following: potentiometric method and determination of substances by spectral estimation. There were used next treatements of wine: nitrogen treating, sulphitation and administration of ascorbic acid. Treatments were performed in the original wine and wine treated with nitrogen. Data results indicate that the technological treatments highly have influence is the administration of ascorbic acid in the deoxygenated wine.
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