The determination of the oxidation stability of wine with the Rancimat is a newly developed method able to determine the antioxidant potential of wines. Different grapes as well as varied processing methods impart the color, taste, and anti-oxidative capacity for each wine blend or varietal. With the Rancimat and Polyethylene Glycol (PEG) methods, the antioxidant potential in different wines can be easily compared.

The PEG method is used to compare the antioxidant capacity of different vintages and grape varieties. The induction time can be used as a quality criterion for different types of wine or different vintages. In this Application Note, the oxidation stability of different wines is determined in this way.

Demo video of the Rancimat showing the PEG method, which is especially suitable for samples with a high water or low fat content.

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