THE INFLUENCE OF ASCORBIC ACID ON SENSORY AND ANALYTICAL PARAMETERS OF WHITE WINES

Ascorbic acid is used as a supplement to sulphur dioxide in winemaking. Its main advantage lies in quick oxidation under conditions of white wine. This fact is based on the ability of ascorbic acid to protect the oxidizable components of wine, including phenolic and taste substances. This research was focused on the effect of ascorbic acid on sensory and analytical parameters of white wines during production technology. Our study compares various doses of ascorbic acid (10 g/hl and 15 g/hl) and sulphur dioxide (40 mg/l), which were added to the mash of two varieties: Rhine Riesling and Gruner Veltliner. The experiment examines the amount of reductones, the amount of free and total sulphur dioxide and the effect on analytical and sensory component of resulting wines. The values were determined using titration method with standard solution of iodine. On the basis of the results obtained we can conclude that the best option appears to be the variant where ascorbic acid is combined with sulphur dioxide. On the contrary, the variant using only ascorbic acid is completely inappropriate for production of white wines.