Influence of different parameters on the formation of aroma-active compounds from ascorbic acid in model wines

The influence of temperature, pH value, ascorbic acid, and sulfur dioxide concentration on the degradation of ascorbic acid into aroma-active compounds was examined in model wines. It was found that both cool temperature (12 °C) and high levels of free SO₂ (sulfur dioxide) (50 mg/l) slow down the formation of aroma-active degradation products. Additionally, a high pH value also has an inhibitory effect. These investigations thus confirm previously published results. Since ascorbic acid is particularly used in white and rose wines where the formation of aroma-active substances appears to be easier than in red wines, the presented results can be used as recommendations for oenological practices.