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
Department of Viticulture & Enology, University of California, Davis, CA 95616, USA.
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Keywords
quinones, aldehydes, electrophiles