Use of Fe (II) and H2O2 along with Heating for the Estimation of the Browning Susceptibility of White Wine

The aim of the present study was to investigate if use Fe (II) and H2O2 (Fenton reaction) along with heating can be implicated for rapid evaluation browning susceptibility white wine. In this context, increasing concentrations were added two wines (Roditis–Malagouzia Debina), samples stored at 45 °C or 18 °C, absorbance 420 nm (browning index) measured. Moreover, total sulfur dioxide, phenolics, flavanols, hydroxycinnamates free sulfhydryls assessed during storage Roditis–Malagouzia wine samples. results showed that addition + mixture in increases rapidly index indicating ability develop a test estimation wines. Results also level flavanols is suitable follow forced oxidative by adding II °C. indicated levels may general, oxidation.