https://phys.org/news/2018-11-white-wine-lemon-juice-combo.html

The researchers initially tested various synthetic additives and showed that they had different effects on dough. For example, some caused a slight discoloration when initially added, but prevented further discoloration upon storage, while others kept the dough white from the get-go. After a series of experiments with white wine, grape juice and lemon juice, the researchers observed that a combination of white wine and lemon juice did the best job of inhibiting PPO activity and preventing enzymatic browning.

                                                            
                                    
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                                    "Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough"  pubs.acs.org/doi/abs/10.1021/acs.jafc.8b04477