Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

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 …

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 …

The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear
difference in their overall aroma profiles were analyzed by comparative aroma extract …

Wine aroma undergoes major changes during bottle aging, which are deeply influenced by
the degree of oxygen exposure in the bottle. This review discusses the involvement of …

Weather conditions throughout the year have a greater influence than other factors (such as
soil and cultivars) on grapevine development and berry composition. Temperature affects …

Oxygen can play an important role during the winemaking process. It can influence the
composition and quality of the must and wine. Phenolic compounds are the main substrates …

The levels of important oxidation-related aldehydes, such as methional,
phenylacetaldehyde,(E)-2-hexenal,(E)-2-heptenal,(E)-2-octenal,(E)-2-nonenal …

The oxidative degradation of white wines rapidly leads to a loss of their sensorial qualities.
The identification of the most important descriptors related with oxidation-spoiled wine was …

The present review aims to show the state of the art of oxidation mechanisms occurring
especially in white wines by taking into account knowledge from different fields in relation to …