Recent observations in wine oxidation

Abstract

The chemistry of wine oxidation is captured in the reactions between the oxidation products, mostly reactive electrophiles, with other wine constituents. An understanding of both components and their reactions can lead to ideas and techniques to control and mitigate or enhance these reactions to allow for the desired development of the wine. Current investigations are yielding much useful information about oxidation reactions in wine.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Andrew L. WATERHOUSE

Department of Viticulture & Enology, University of California, Davis, CA 95616, USA.

Contact the author*

Keywords

quinones, aldehydes, electrophiles

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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