Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

This review focuses on the considerable amount of research directed at defining the
accumulation of esters during fermentation and their contribution to aromas in foods and …

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 …

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information
behind tasting, including insights on physiological, psychological and physicochemical …

Polyphenol oxidation is a chemical process impairing food freshness and other desirable
qualities, which has become a serious problem in fruit and vegetable processing industry. It …

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 effects of wine composition and postbottling oxygen exposure on 3-mercaptohexanol (3-
MH), hydrogen sulfide (H2S), and methyl mercaptan (MeSH) were investigated. A …

Quinones are key reactive electrophilic oxidation intermediates in wine. To address this
question, the model 4-methyl-1, 2-benzoquinone was prepared to study how it reacts with …

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 …

This work aimed to establish a database of wine esters from French wines to update the
knowledge of wine aroma composition. Thirty odorant esters were quantified by HS–SPME …