Is hydrogen peroxide generated in wine?  

作　　者：Anna Tama Grzegorz Bartosz Izabela Sadowska-Bartosz 

机构地区：[1]Laboratory of Analytical Biochemistry,Institute of Food Technology and Nutrition,College of Natural Sciences,Rzeszow University,35-601,Rzeszow,Poland [2]Department of Bioenergetics,Food Analysis and Microbiology,Institute of Food Technology and Nutrition,College of Natural Sciences,Rzeszow University,35-601,Rzeszow,Poland

出　　处：《Food Bioscience》2022年第1期393-396,共4页食品生物科学（英文）

摘　　要：Wines contain significant amounts of polyphenols which autoxidize upon contact with oxygen,producing hydrogen peroxide.We checked more than 40 samples of white and red wines finding,on average,production of small amounts of hydrogen peroxide within 3 h after the wines had contacted with air,though some samples did not produce detectable amounts of H_(2)O_(2).The increase in hydrogen peroxide concentration after 3-h incubation of wines after opening ranged from -3.09 to 6.60μM.Wines showed also the ability of hydrogen peroxide scavenging,which can be partly attributed to sulfite.Thus,the measured net production of hydrogen peroxide in wine is a result of the actual production and scavenging of hydrogen peroxide.

关 键 词：WINE Hydrogen peroxide SULFITE POLYPHENOLS AUTOXIDATION 

分 类 号：TS261[轻工技术与工程—发酵工程]