publication . Other literature type . Article . 2011

Oxidation mechanisms occurring in wines

Carla Maria Oliveira; António César Silva Ferreira; Victor De Freitas; Artur M.S. Silva;
  • Published: 01 Jun 2011
  • Publisher: Elsevier BV
  • Country: Brazil
Abstract
Abstract 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 oxidation can be divided in enzymatic oxidation and non-enzymatic oxidation. Enzymatic oxidation almost entirely occurs in grape must and is largely correlated with the content of hydroxycinnamates, such as caffeoyltartaric acid and para-coumaroyltartaric acid, and flavan-3-ols. Non-enzymatic oxidation, also called chemical oxidation of wine, prevails in fermented wine and begin by the oxidation of polyphenols containing a catechol or a galloyl group. These phenolic reactions, ...
Subjects
Medical Subject Headings: food and beveragesdigestive, oral, and skin physiology
free text keywords: Wine, Oxidation, Phenolic compounds, Antioxidant agents, Copper(I)/copper(II), ron(II)/iron(III), Food Science, Wine fault, Redox, Caramelization, Fermentation in winemaking, Chemistry, Biochemistry, Browning, Organic chemistry, Antioxidant, medicine.medical_treatment, medicine, Ascorbic acid
Funded by
FCT| SFRH/BD/64097/2009
Project
SFRH/BD/64097/2009
OXIDATION MANAGEMENT OF ALCOHOLIC BEVERAGES
  • Funder: Fundação para a Ciência e a Tecnologia, I.P. (FCT)
  • Project Code: SFRH/BD/64097/2009
  • Funding stream: SFRH | Doutoramento
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publication . Other literature type . Article . 2011

Oxidation mechanisms occurring in wines

Carla Maria Oliveira; António César Silva Ferreira; Victor De Freitas; Artur M.S. Silva;