Abstract: | The achieved experiments are part of a more complex research, which aim the determination of work methods able to estimate the degradation of red wines and its influence factors in the oxidation-reduction system achieved in the presence of H202. The determinations have shown that oxidation agents from the system, respective H202), experimentally coming to 3,8 mg/1, directly influence the environment acidity, situation in which the wine`s color has been depreciated. |
