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 …

In recent years there has been much interest in the role that products of carotenoid
breakdown—the norisoprenoids—may play in wine aroma. The basis for this interest is that …

The influence of sulfur dioxide, glutathione and ascorbic acid on the cyclic voltammograms
of four representative wine polyphenols (catechin, caffeic acid, rutin and quercetin) and five …

Abstract Background and Aims The request by the consumer for safer food is also pushing
the wine sector to find alternative solutions to sulfur dioxide. The aim of this research has …

Among the aroma compounds present within grapes, a significant part is assumed to come
from specific odourless precursors found mainly as glycosidic compounds which are known …

The impact of high hydrostatic pressure (HHP) treatments on volatile composition of sulphur
dioxide-free wines during bottle storage was studied. For this purpose, white and red wines …

Abstract Background and Aims: Most white wines lose fresh and fruity characteristics,
associated with volatile esters, during ageing in the bottle. A higher storage temperature …

It is well known that organic acids (OAs) could affect the flavour of fruit juices and beverages.
However, the molecular mechanism of aroma release is still unclear. In this study, the effects …

In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as
alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products …

Reduced glutathione (GSH) is an efficient antioxidant on limiting browning, losing varietal
aromas and off-flavor formation. Therefore, this study aims to evaluate the effect of GSH …