publication . Other literature type . Article . 2011

Oxidation mechanisms occurring in wines

Antonio Cesar Silva Ferreira; Antonio Cesar Silva Ferreira; Antonio Cesar Silva Ferreira; Victor Freitas; Victor Freitas; Artur Silva; Artur Silva; Carla Oliveira; Carla Oliveira;
Open Access
  • Published: 01 Jun 2011
  • Publisher: Elsevier BV
  • Country: Portugal
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, both enz...
Persistent Identifiers
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, Ascorbic acid, Browning, Antioxidant, medicine.medical_treatment, medicine, Redox, Chemistry, Caramelization, Fermentation in winemaking, Wine fault, Organic chemistry
Funded by
FCT| SFRH/BD/64097/2009
  • 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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