Antioxidants
/ˌan.tiˈɒk.sɪ.dənt/
Winemaking, Wine-chemistry, Health-benefits, Aging, Preservation•Last updated April 1, 2025
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals and lead to cellular damage. In wine, antioxidants help prevent spoilage and deterioration by slowing down oxidative processes.
Examples
- Sulfur dioxide (SO2) is commonly used as an antioxidant in winemaking to prevent oxidation and microbial spoilage.
- Resveratrol, found in grape skins, is a natural antioxidant that contributes to the health benefits associated with red wine.
- Ascorbic acid (Vitamin C) can be added to wine to act as an antioxidant, particularly in white wines to prevent browning.
Etymology
The term 'antioxidant' was coined in the 20th century from 'anti' (meaning against) and 'oxidant' (from 'oxidation', derived from Latin 'oxidare', to combine with oxygen).
Usage Notes
Antioxidants are crucial for maintaining wine quality and flavor over time. They can be naturally occurring, like resveratrol in grapes, or added, like sulfur dioxide, to prevent oxidation and spoilage.