The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical
reaction in alcoholic wine fermentation, but microbial interactions, as well as complex …

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 importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Oxidative browning is a long-standing problem in winemaking and sulphur dioxide is the
generally used antioxidant to control wine browning. However, concerns over its ability to …

Glutathione is an important constituent of grapes, must, and wine. However, to date, no
review has provided an integrated view of the role of this compound in wine-related systems …

The interaction of oxygen, sulfur dioxide, and 4-methylcatechol (4-MeC) was studied in a
model wine containing catalytic concentrations of iron and copper in order to provide further …

Vitis vinifera L. cv. Sauvignon blanc wines have become increasingly popular as it is a
cultivar that can be influenced in the vineyard and the cellar to produce a range of wine …

Micro-oxygenation is the process of deliberately introducing minute, measured amounts of
oxygen into wines, with the aim of bringing about desirable changes in colour, aroma and …

This review is a state‐of‐the‐art summary of current literature on the commercial oenological
tannins that are often added to wine. These tannins can come from different origins, which …