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Oxygen, Carbon Dioxide, and Nitrogen

  • Bruce W. Zoecklein
  • Kenneth C. Fugelsang
  • Barry H. Gump
  • Fred S. Nury

Abstract

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, SO3 =) exhibit increasing ten­dencies to lose electrons, hence producing the oxidized form (e.g., sulfate ion, SO4 =).

Keywords

Oleanolic Acid White Wine Sparkling Wine Yeast Autolysate Standard Reduction Potential 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Bruce W. Zoecklein
    • 1
  • Kenneth C. Fugelsang
    • 2
  • Barry H. Gump
    • 2
  • Fred S. Nury
    • 2
  1. 1.Virginia Polytechnic Institute & State UniversityBlacksburgUSA
  2. 2.California State University at FresnoUSA

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