{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T02:55:35Z","timestamp":1790564135666,"version":"4.1.0"},"reference-count":55,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2020,7,24]],"date-time":"2020-07-24T00:00:00Z","timestamp":1595548800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.<\/jats:p>","DOI":"10.3390\/foods9080996","type":"journal-article","created":{"date-parts":[[2020,7,24]],"date-time":"2020-07-24T11:16:35Z","timestamp":1595589395000},"page":"996","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4539-2605","authenticated-orcid":false,"given":"Ana-Marija","family":"Jagati\u0107 Korenika","sequence":"first","affiliation":[{"name":"Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Sveto\u0161imunska 25, Zagreb 10000, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Josipa","family":"Bilo\u0161","sequence":"additional","affiliation":[{"name":"Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Sveto\u0161imunska 25, Zagreb 10000, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bernard","family":"Kozina","sequence":"additional","affiliation":[{"name":"Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Sveto\u0161imunska 25, Zagreb 10000, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6773-5309","authenticated-orcid":false,"given":"Ivana","family":"Tomaz","sequence":"additional","affiliation":[{"name":"Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Sveto\u0161imunska 25, Zagreb 10000, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4598-2207","authenticated-orcid":false,"given":"Darko","family":"Preiner","sequence":"additional","affiliation":[{"name":"Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Sveto\u0161imunska 25, Zagreb 10000, Croatia"},{"name":"Center of Excellence for Biodiversity and Molecular Plant Breeding, Sveto\u0161imunska 25, Zagreb 10000, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana","family":"Jeromel","sequence":"additional","affiliation":[{"name":"Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Sveto\u0161imunska 25, Zagreb 10000, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,7,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.foodres.2012.11.013","article-title":"Oxidative evolution of (+)-catechin in model white wine solutions containing sulfur dioxide, ascorbic acid or gallotannins","volume":"51","author":"Chinnici","year":"2013","journal-title":"Food Res. 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