Redox potential

Redox potential is a scale of values, measured as electric potential in volts, that indicates the ability of a substance or solution to bring about reduction or oxidation reactions under non-standard conditions. In practice it is measured with a platinum electrode against a reference electrode, and the reading reflects the balance between oxidizing and reducing species present. Food scientists use redox potential to follow fermentation progress, oxygen exposure, and microbial activity in products such as wine, beer, and milk. A falling potential during storage or processing often signals active microbial growth, making it a useful early indicator in quality monitoring.