The chemical composition and functionality of molecular fractions associated with dry white
wines oxidative stability remain poorly understood. In the present study, DPPH assay, …

Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a
challenge. This study evaluated the antioxidant activities of soluble extracts from seven …

Quinones are key reactive electrophilic oxidation intermediates in wine. To address this
question, the model 4-methyl-1,2-benzoquinone was prepared to study how it reacts with wine …

As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles.
In enology, this concerns reactions between volatile or non-volatile thiols and oxidized …

The knowledge about the molecular fraction contributing to white wines oxidative stability is
still poorly understood. However, the role of S- and N-containing compounds, like …

Quinones are central intermediates in wine oxidation that can degrade the quality of wine
by reactions with varietal thiols, such as 3-sulfanylhexanol, decreasing desirable aroma. …

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms
on grape must before fermentation in order to reduce the use of chemical compounds such …

In a context of societal concern about food preservation, the reduction of sulfite input plays a
major role in the wine industry. To improve the understanding of the chemistry involved in …

The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly
used to determine the antioxidant capacity of many food matrices and beverages. In contrast …

This paper is a comprehensive study regarding the role of glutathione as a natural
antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass …