RT Journal Article SR Electronic T1 Must Hyperoxidation: A Review JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 65 OP 73 DO 10.5344/ajev.1998.49.1.65 VO 49 IS 1 A1 V. Schneider YR 1998 UL http://www.ajevonline.org/content/49/1/65.abstract AB When white grape juice is processed without sulfur dioxide, enzymatically induced oxidation occurs and leads to a precipitation of phenolic compounds as insoluble brown pigments. Wines obtained from oxidized must are reported to display more resistance against oxidative quality degradation during aging. Hyperoxidation makes use of deliberate oxidation prior to fermentation in order to improve wines' shelf-life. Sensory results are derived basically from the flavonoid removal involved. This review deals with the reactions involved, technical applications, analytical control, chemical and sensory consequences, and the reasons for conflicting results of hyperoxidation.