Fecha de publicación: -- Fuente: WIPO "wine" A method for determination of susceptibility of white table wine materials and wines to non-enzymatic oxidative browning, which provides for the sampling of analyzed sample, ageing thereof under conditions of air access and making the conclusion about susceptability to oxidative browning, wherein the sample being analyzed is kept under conditions of hightened temperatures, prior to and after the thermal treatment optical transmission value is measured in the sample, yellowness index is calculated in the three-coordinate system, and after that the conclusion about susceptibility of white table wine materials and wines to oxidative browning.