The influence of iron, copper, and manganese on wine oxidation was studied measuring the
evolution of different compounds sensitive to this process: anthocyanins, tannins, total …

The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …

The involvement of iron (Fe) in the reaction of wine with oxygen was deduced at least 80
years ago. It was observed that when wine was exposed to air, some O2 reacted rapidly, in …

Oxidation reactions involving phenolics might change the chemical and sensory profile of
wines. While oxidation is a long-standing problem in winemaking, a definitive understanding …

Iron (Fe) plays a key role in wine oxidation. The reduction potential of the Fe (III)/Fe (II) redox
couple in wine conditions allows Fe (II) to react with O2 and Fe (III) to react with polyphenols …

Further evidence is presented that Fe in association with Cu is an essential catalyst in
oxidative processes of wine. The model polyphenol, 4-methylcatechol (4-MeC), is shown not …

The reduction potential of wines has been thought to indicate their level of oxidation or
reduction, but how that relates to wine composition has remained vague. Reduction …

Exposure of white wine to oxygen can cause detrimental effects, such as loss of sensorial
characteristics. New antecedents, to the oxidation of wine, establish the importance of the …

Iron plays a key role in wine oxidation. Polyphenols that contain catechol systems are the
main reductants, and it has been proposed that the oxidation of these substances is …

During wine-making and aging, the phenolic composition gradually changes, mainly owing
to oxidation reactions, which may result in a decrease in astringency as well as in color …