Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment
AuthorBradshaw, MP; Barril, C; Clark, AC; Prenzler, PD; Scollary, GR
Source TitleCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
PublisherTAYLOR & FRANCIS INC
University of Melbourne Author/sScollary, Geoffrey
Document TypeJournal Article
CitationsBradshaw, M. P., Barril, C., Clark, A. C., Prenzler, P. D. & Scollary, G. R. (2011). Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 51 (6), pp.479-498. https://doi.org/10.1080/10408391003690559.
Access StatusThis item is currently not available from this repository
C1 - Journal Articles Refereed
Extensive reviews of research are available on the use of ascorbic acid, and its consequent degradation pathways, in physiological conditions or food matrices. However, very little information can be found for wine-related systems. This review highlights the relevant chemistry and reactivity of ascorbic acid with a focus on its behavior and potential behavior in a wine environment. The review describes the use of ascorbic acid as a complementary antioxidant preservative to sulfur dioxide along with the metal-catalyzed and radical-dependent manner by which it achieves this role. The relevant degradation products of ascorbic acid in aerobic and anaerobic conditions are presented as well as the interaction of these degradation products with sulfur dioxide and other wine-relevant sulfur compounds. Limitations in existing knowledge, especially regarding the crossover between the antioxidant and pro-oxidant roles of ascorbic acid, are identified.
KeywordsOenology and Viticulture; Wine Chemistry and Wine Sensory Science; Wine Grapes; Expanding Knowledge in the Chemical Sciences
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