The consumption of oxygen by wine is a complex process. Research has been conducted to ascertain the reaction mechanisms involved in the consumption of oxygen by wine and also the mechanisms involved in the production of parameters that are detrimental to the flavour of white wine (ie non-beneficial colour and aroma formation). The efficiency of complementary antioxidants to sulfur dioxide has been investigated, including the use of ascorbic acid, erythorbic acid and glutathione.
