Review of Oxidative Processes in Wine and Value of Reduction Potentials in Enology

Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

“…These aging changes have been widely described in literature (Wirth et al, 2010;Wirth, Caille, Souquet, Samson, Dieval, Vidal, Fulcrand & Cheynier, 2012;Negueruela et al, 1995;García-Puente et al, 2006;Perez-Magariño et al, 2006). Thus, when there are low concentrations of sulfur dioxide in wines, the formation of quinones and hydrogen peroxide is favored as a consequence of the oxidation of orthodiphenols (Danilewicz, 2012). Those quinones that are not reduced due to insufficient content in SO 2 can participate in polymerization reactions, which lead to an increase in the yellow color of wines (Singleton, 1987).…”

Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality

“…It was anticipated that setting the oxygenation rate at 1 mg L -1 month -1 , would approximate the lower end of published oak barrel oxygen ingress rates (Nevares et al, 2008 Immediately after filling, all wine treatments showed rapid declines in measurable DO levels, presumably due to polyphenol oxidation in the presence of iron, copper and sulfur dioxide in the wines (Danilewicz, 2012). To obtain a more accurate reading of the ingress of oxygen through the barrel into the wine, the DO of French oak barrels containing model wine were measured during the 6-month treatment period.…”

Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine

“…Polyphenols containing trihydroxyphenyl groups (i.e. galloylated phenols) have a lower redox potential than polyphenols containing dihydroxyphenyl groups and they can completely deplete oxygen from wine (Danilewicz, 2011(Danilewicz, , 2012. White wine usually contains negligible amounts of trihydroxyl substituted phenyl compounds and the addition of mixtures containing phenols into the wine might limit the oxidative reactions in sparkling white wine during shelf life.…”