The Influence of Sulfitation on the Qualitative Indicators of Table White Wine

Abstract

An effective method for regulating oxidative-reductive processes in grape must—and, consequently, the quality of the final product—is the use of oxidase inhibitors. Today, antioxidants such as sulfur dioxide, tannin-based preparations and ascorbic acid are actively used in winemaking to block oxidative enzymes.

This study examined the influence of sulfitation regimes of grape must on the quantitative content of carbohydrates and acids, components of phenolic and aroma-forming complexes in wine materials, as well as on potentiometric characteristics. It was established that sulfitation of must serves as a tool for managing the fermentation process by altering the content of dry extract, glycerol, polymeric forms of phenolic compounds, aldehydes, acetic acid, and

potentiometric parameters.

The combined introduction of sulfur dioxide (75 mg/dm³) and ascorbic acid (60 mg/dm³) into the must facilitates the production of wine materials with low oxidative-reductive potential and reduced mass concentrations of aldehydes and acetic acid. The use of ascorbic acid during must sulfitation contributes to increased glycerol content and higher dry extract values in wine materials, which is a positive factor for the production of table wines.

Analysis of the phenolic complex of test samples showed that increasing the concentration of added sulfur dioxide from 50 to 120 mg/dm³ led to a 13% increase in total phenolic content. The increase in polymeric forms of phenolic compounds reached 57%. This indicates the macerating effect of sulfur dioxide not only on phenolic compounds but also on oxidizing enzymes.

In samples prepared with ascorbic acid, the mass concentration of phenolic substances was 13% higher than in the control variant. At the same time, no polymeric forms were detected in the experimental variant, and the mass concentration of procyanidins was 1.3 times lower compared to the control variant. These results confirm the reducing properties of ascorbic acid in relation to the oxidized forms of phenolic compounds.