Oxygen, Carbon Dioxide, and Nitrogen
The oxidation-reduction (redox) potential of a chemical system such as wine is a measure of the tendency of the molecules, or ions, to gain or lose electrons. A compound with a large positive reduction potential (e.g., oxygen) will readily accept electrons producing the reduced form of that compound (e.g., water). Conversely, molecules (ions) with a lower (negative) redox potential (e.g., SO2 or sulfite ion, SO 3 = ) exhibit increasing tendencies to lose electrons, hence producing the oxidized form (e.g., sulfate ion, SO 4 = ).
KeywordsRedox Potential Oleanolic Acid White Wine Sparkling Wine Yeast Autolysate
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