An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation
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DOI: 10.3390/foods11030476
Abstract: The amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled. In order to assess the acetaldehyde reactive potential (ARP) of… read more here.
Keywords: oxidation; arp; wine oxidation; acetaldehyde reactive ... See more keywords
Toward Understanding the Mechanism of Wine Oxidation
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DOI: 10.5344/ajev.2021.21008
Abstract: The electronic configuration of oxygen (O2) does not allow it to react directly with wine reductants such as polyphenols. It relies on the catalytic intervention of iron (Fe), which redox cycles between its ferrous (Fe(II))… read more here.
Keywords: iii; oxidation; toward understanding; rate ... See more keywords