Oxidative evolution of (+)-catechin in model white wine solutions containing sulfur dioxide, ascorbic acid or gallotannins

► We studied the oxidative decay of (+)-catechin in white wine-like model conditions. ► The effects of three antioxidant additives relevant to wine have been investigated. ► Once quickly depleted, ascorbic acid enhanced the extent and the rate of browning. ► Sulfur dioxide protected for longer time before elicit browning to a high extent. ► Gallotannins helped to consume O2 but did not influence the oxidation of solutions.