Prediction of Oxidative Browning in White Wines as a Function of Their Chemical Composition

The use of principal component regression has helped to generate a mathematical model to relate wine browning during oxidation at 55°C with phenolic composition (flavanols and hydroxycinnamic acids) and other wine parameters prior to oxidation such as pH, SO2, and Fe. A linear regression has been found between the browning capacity of wines oxidized at room temperature (20°C) and that of wines oxidized at 55°C, pointing out that the difference between the oxidations is the amount of time in which wine browning took place.