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 …

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 …

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

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 …

In recent years, intensive studies have been carried out regarding the sensory activity of the
individual components of the odours of various alcoholic beverages and the dependence …

Extensive reviews of research are available on the use of ascorbic acid, and its consequent
degradation pathways, in physiological conditions or food matrices. However, very little …

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 …

No two roses smell exactly alike, but our brain accurately bundles these variations into a
single percept'rose'. We found that ensembles of rat olfactory bulb neurons decorrelate …

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