Degradation of ascorbic acid in ethanolic solutions

HY Hsu, YC Tsai, CC Fu, JSB Wu

Index: Hsu, Hsin-Yun; Tsai, Yi-Chin; Fu, Chi-Chang; Wu, James Swi-Bea Journal of Agricultural and Food Chemistry, 2012 , vol. 60, # 42 p. 10696 - 10701

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Citation Number: 13

Abstract

Ascorbic acid occurs naturally in many wine-making fruits. The industry also uses ascorbic acid as an antioxidant and color stabilizer in the making of alcoholic beverages including white wine, wine cooler, alcopop, and fruit liqueur. However, the degradation of ascorbic acid itself may cause browning and the deterioration of color quality. This study was aimed to monitor the degradation of ascorbic acid, the formation of degradation products, and the ...