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 is a major source of polyphenols in the diet, so the characterization and the
determination of them in wine samples is a topic of increasing interest with many …

The use of cyclic voltammetry to characterize wines and wine polyphenols in a pH 3.3 model
wine solution has been extended to take into account the effects of sulfur dioxide and …

The antioxidants in biological organisms can scavenge excess free radicals and effectively
reduce oxidative stress, which protects DNA, protein and lipids in the human body from …

Gallic acid (GA) is found in a wide range of natural plants and is relevant to the health of
human beings. Here, a photoelectrochemical sensing platform based on gC 3 N 4@ CNT …

Taking advantage of the low oxidation potential of polyphenolic compounds, voltammetric
techniques, such as cyclic voltammetry (CV) and differential pulse voltammetry (DPV) are …

The reduction potential of wines has been thought to indicate their level of oxidation or
reduction, but how that relates to wine composition has remained vague. Reduction …

The DPPH (2, 2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly
used to determine the antioxidant capacity of many food matrices and beverages. In contrast …

Many redox species in wine are amenable to electroanalytical monitoring. This review
focuses on voltammetric approaches, with some mention of potentiometric measurements …

The polyphenols present in different French red wines were characterized electrochemically
using square wave voltammetry (SWV). The voltammetric measurements were carried out …