Understanding and controlling non-enzymatic wine oxidation

Managing Wine Quality: Oenology and Wine Quality

Volumn , Issue , 2010, Pages 432-458

  Kilmartin, P A ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Antioxidants; Browning; Polyphenols; Wine oxidation

Indexed keywords

EID: 84903417995     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-84569-798-3.50015-2     Document Type: Chapter

References (137)

1. Alcalde-eon C., Escribano-Bailon M.T., Santos-Buelga C., Rivas-Gonzalo J.C. Changes in the detailed pigment composition of red wine during maturity and ageing. Anal. Chim. Acta 2006, 563:238-254.
2. Aronson J., Ebeler S.E. Effect of polyphenol compounds on the headspace volatility of flavors. Am. J. Enol. Vitic 2004, 55:13-21.
3. Asenstorfer R.E., Markides A.J., Iland P.G., Jones G.P. Formation of vitisin A during red wine fermentation and maturation. Aust. J. Grape Wine Res 2003, 9:40-46.
4. Atanasova V., Fulcrand H., Cheynier V., Moutounet M. Effect of oxygenation on polyphenol changes occurring in the course of winemaking. Anal. Chim. Acta 2002, 458:15-27.
5. Bassil D., Makris D.P., Kefalas P. Oxidation of caffeic acid in the presence of L-cysteine: isolation of 2-S-cysteinylcaffeic acid and evaluation of its antioxidant properties. Food Res. Int 2005, 38:395-402.
6. Benitez P., Castro R., Barroso C.G. Removal of iron, copper and manganese from white wines through ion exchange techniques: effects on their organoleptic characteristics and susceptibility to browning. Anal. Chim. Acta 2002, 458:197-202.
7. Blanchard L., Darriet P., Dubourdieu D. Reactivity of 3-mercaptohexanol in red wine: Impact of oxygen, phenolic fractions, and sulfur dioxide. Am. J. Enol. Vitic 2004, 55:115-120.
8. Bobet R.A., Noble A.C., Boulton R.B. Kinetics of the ethanethiol and diethyl disulfide interconversion in wine-like solutions. J. Agric. Food Chem 1990, 38:449-452.
9. Bradshaw M.P., Prenzler P.D., Scollary G.R. Ascorbic acid-induced browning of (+)-catechin in a model wine system. J. Agric. Food Chem 2001, 49:934-939.
10. Bradshaw M.P., Cheynier V., Scollary G.R., Prenzler P.D. Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)- catechin. J. Agric. Food Chem 2003, 51:4126-4132.
11. Bradshaw M.P., Scollary G.R., Prenzler P.D. Examination of the sulfur dioxide-ascorbic acid anti-oxidant system in a model white wine matrix. J. Sci. Food Agric 2004, 84:318-324.
12. Cano-Lopez M., Pardo-Minguez F., Lopez-Roca J.M., Gomez-Plaza E. Effect of microoxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines. Am. J. Enol. Vitic 2006, 57:325-331.
13. Cano-Lopez M., Pardo-Minguez F., Lopez-Roca J.M., Gomez-Plaza E. Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation. Eur. Food Res. Technol 2007, 225:127-132.
14. Cano-Lopez M., Pardo-Minguez F., Schmauch G., Saucier C., Teissedre P.-L., Lopez-Roca J.M., Gomez-Plaza E. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. J. Agric. Food Chem 2008, 56:5932-5941.
15. Carlton W.K., Gump B., Fugelsang K., Hasson A.S. Monitoring acetaldehyde concentrations during micro-oxygenation of red wine by headspace solid-phase microextraction with on-fiber derivatization. J. Agric. Food Chem 2007, 55:5620-5625.
16. Castaignede V., Durliat H., Comtat M. Amperometric and potentiometric determination of catechin as model of polyphenols in wines. Anal. Lett 2003, 36:1707-1720.
17. Castel C., Morand A., Peyron Pujol G., Naudin D., Naudin R. Influence on phenolic composition and sensory characteristics of microoxygenation on grape pomaces and during aging of red wines in Burgundy. Ind. Bevande 2001, 30:271-276.
18. Castellari M., Arfelli G., Riponi C., Amati A. Evolution of phenolic compounds in red winemaking as affected by must oxygenation. Am. J. Enol. Vitic 1998, 49:91-94.
19. Castellari M., Matricardi L., Arfelli G., Galassi S., Amati A. Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage. Food Chem 2000, 69:61-67.
20. Castellari M., Simonato B., Tornielli G.B., Spinelli P., Ferrarini R. Effects of different enological treatments on dissolved oxygen in wines. Ital. J. Food Sci 2004, 16:387-396.
21. Chen P.C., Chang F.S., Chen I.Z., Lu F.M., Cheng T.J., Chen R.L.C. Redox potential of tea infusion as an index for the degree of fermentation. Anal. Chim. Acta 2007, 594:32-36.
22. Cheynier V. Oxygen in wine and its role in phenolic reactions during ageing. Uses of Gases in Winemaking 2002, 23-27. Australian Society of Viticulture and Enology, Adelaide, SA. M. Allen, S. Bell, N. Rowe, G. Wall (Eds.).
23. Cheynier V.F., van Hulst M.W.J. Oxidation of trans-caftaric acid and 2-S-glutathionylcaftaric acid in model solutions. J. Agric. Food Chem 1988, 36:10-15.
24. Cheynier V., Basire N., Rigaud J. Mechanism of trans-caffeoyltartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase. J. Agric. Food Chem 1989, 37:1069-1071.
25. Cheynier V., Rigaud J., Souquet J.M., Barillere J.M., Moutounet M. Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines. Am. J. Enol. Vitic 1989, 40:35-42.
26. Cheynier V., Masson G., Rigaud J., Moutounet M. Estimation of must oxidation during pressing in Champagne. Am. J. Enol. Vitic 1993, 44:393-399.
27. Clark A.C. The production of yellow pigments from (+)-catechin and dihydroxyfumaric acid in a model wine system. Eur. Food Res. Technol 2008, 226:925-931.
28. Cullère L., Cacho J., Ferreira V. An assessment of the role played by some oxidation-related aldehydes in wine aroma. J. Agric. Food Chem 2007, 55:876-881.
29. Danilewicz J.C. Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine: central role of iron and copper. Am. J. Enol. Vitic 2003, 54:73-85.
30. Danilewicz J.C. Interaction of sulfur dioxide, polyphenols, and oxygen in a wine-model system: central role of iron and copper. Am. J. Enol. Vitic 2007, 58:53-60.
31. Danilewicz J.C., Seccombe J.T., Whelan J. Mechanism of interaction of polyphenols, oxygen, and sulfur dioxide in model wine and wine. Am. J. Enol. Vitic 2008, 59:128-136.
32. De Beer D., Harbertson J.F., Kilmartin P.A., Roginsky V., Barsukova T., Adams D.O., Waterhouse A.L. Phenolics: A comparison of diverse analytical methods. Am. J. Enol. Vitic 2004, 55:389-400.
33. De Beer D., Joubert E., Marais J., Manley M. Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of Pinotage wine. S. Afr. J. Enol. Vitic 2008, 29:13-25.
34. Del Alamo M., Nevares I., Carcel L.M. Redox potential evolution during red wine aging in alternative systems. Anal. Chim. Acta 2006, 563:223-228.
35. Dikanovic-Lucan Z., Palic A. Redox potential in the wine making process. A review. Bull. O.I.V 1995, 68:762-779.
36. Du Toit W.J., Lisjak K., Marais J., Du Toit M. The effect of micro-oxygenation on the phenolic composition, quality and aerobic wine-spoilage microorganisms of different South African red wines. S. Afr. J. Enol. Vitic 2006, 27:57-67.
37. Du Toit W.J., Marais J., Pretorius I.S., Du Toit M. Oxygen in must and wine: A review. S. Afr. J. Enol. Vitic 2006, 27:76-94.
38. Du Toit W.J., Lisjak K., Stander M., Prevoo D. Using LC-MSMS to assess glutathione levels in South African white grape juices and wines made with different levels of oxygen. J. Agric. Food Chem 2007, 55:2765-2769.
39. Dubourdieu D., Moine-Ledoux V., Lavigne-Cruege V., Blanchard L., Tominaga T. Recent advances in white wine aging: the key role of the lees 2000, 345-352. American Society for Enology and Viticulture, Seattle, WA. J.M. Rantz (Ed.).
40. Durliat H., Comtat M. Critical evaluation of potentiometric redox titrations in enology. Anal. Chim. Acta 2005, 545:173-181.
41. Dykes SI. The effect of oxygen dosage rate on the chemical and sensory changes occuring during micro-oxygenation of New Zealand red wine 2007, The University of Auckland, Auckland, PhD thesis Chemistry Department.
42. Dykes S.I., Kilmartin P.A. Micro-oxygenation - optimising the maturation process. Wine Ind. J 2007, 22:31-45.
43. Escudero A., Asensio E., Cacho J., Ferreira V. Sensory and chemical changes of young white wines stored under oxygen. Food Chem 2002, 77:325-331.
44. Escudero A., Campo E., Farina L., Cacho J., Ferreira V. Analytical characterization of the aroma of five premium red wines. J. Agric. Food Chem 2007, 55:4501-4510.
45. Fedrizzi B., Magno F., Badocco D., Nicolini G., Versini G. Aging effects and grape variety dependence on the content of sulfur volatiles in wine. J. Agric. Food Chem 2007, 55:10880-10887.
46. Fell A.J., Dykes S.I., Nicolau L., Kilmartin P.A. Electrochemical microoxidation of red wine. Am. J. Enol. Vitic 2007, 58:443-450.
47. Fernandez-Zurbano P., Ferreira V., Pena C., Escudero A., Serrano F., Cacho J. Prediction of oxidative browning in white wines as a function of their chemical composition. J. Agric. Food Chem 1995, 43:2813-2817.
48. Flecknoe-Brown A. 'Diffusive' methods of oxygenating wine: simpler, better, lower-cost barrel replacement. Aust. NZ Grapegrow. Winemak 2006, 54:64. 60.
49. Fornairon-Bonnefond C., Salmon J.-M. Impact of oxygen consumption by yeast lees on the autolysis phenomenon during simulation of wine aging on lees. J. Agric. Food Chem 2003, 51:2584-2590.
50. Fulcrand H., Duenas M., Salas E., Cheynier V. Phenolic reactions during winemaking and aging. Am. J. Enol. Vitic 2006, 57:289-297.
51. Garcia-Puente Rivas E., Alcalde-Eon C., Santos-Buelga C., Rivas-Gonzalo J.C., Escribano-Bailon M.T. Behaviour and characterization of the color during red wine making and maturation. Anal. Chim. Acta 2006, 563:215-222.
52. George N., Clark A.C., Prenzler P.D., Scollary G.R. Factors influencing the production and stability of xanthylium cation pigments in a model white wine system. Aust. J. Grape Wine Res 2006, 12:57-68.
53. Giovanelli G., Brenna O.V. Oxidative stability of red wine stored in packages with different oxygen permeability. Eur. Food Res. Technol 2007, 226:169-179.
54. Goerner H. Photoreactions of p-benzo-, p-naphtho- and p-anthraquinones with ascorbic acid. Photochem. Photobiol. Sci 2004, 3:933-938.
55. Heras M.O., Rivero-Perez M.D., Perez-Magarino S., Gonzalez-Huerta C., Gonzalez-Sanjose M.L. Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation. Eur. Food Res. Technol 2008, 226:1485-1493.
56. Ho P., Rogerson F.S.S., Watkins S.J., Silva M.D.C.M., Hogg T.A., Vasconcelos I. Effect of skin contact and oxygenation of musts on the composition of white port wines. Sci. Aliments 2000, 19:687-699.
57. Isaacs N.S., van Eldik R. A mechanistic study of the reduction of quinones by ascorbic acid. J. Chem. Soc., Perkin Trans 1997, 2:1465-1467.
58. Jordao A.M., Ricardo-da-silva J.M., Laureano O. Effect of oak constituents and oxygen on the evolution of malvidin-3-glucoside and (+)-catechin in model wine. Am. J. Enol. Vitic 2006, 57:377-381.
59. Kilmartin PA. The measurement of the redox potential of wine 1988, Victoria University, Wellington, New Zealand, BSc(hons), thesis. Chemistry Department.
60. Kilmartin P.A., Zou H. The effect of electrode material on the measured redox potential of red and white wines. Electroanalysis 2001, 13:1347-1350.
61. Kilmartin P.A., Zou H., Waterhouse A.L. A cyclic voltammetry method suitable for characterizing antioxidant properties of wine and wine phenolics. J. Agric. Food Chem 2001, 49:1957-1965.
62. Kilmartin P.A., Zou H., Waterhouse A.L. Correlation of wine phenolic composition versus cyclic voltammetry response. Am. J. Enol. Vitic 2002, 53:294-302.
63. Kilmartin P.A., Reynolds A.G., Pagay V., Nurgel C., Johnson R. Polyphenol content and browning of Canadian icewines. J. Food, Agric. Environ 2007, 5:52-57.
64. Kontoudakis N., Biosca P., Canals R., Fort F., Canals J., Zamora F. Impact of stopper type on oxygen ingress during wine bottling when using an inert gas cover. Aust. J. Grape Wine Res 2008, 14:116-122.
65. Ksenzhek O., Petrova S., Kolodyazhny M. Redox spectra of wines. Electroanalysis 2007, 19:389-392.
66. Kwiatkowski M.J., Skouroumounis G.K., Lattey K.A., Waters E.J. The impact of closures, including screw cap with three different headspace volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years' storage. Aust. J. Grape Wine Res 2007, 13:81-94.
67. Labrouche F., Clark A.C., Prenzler P.D., Scollary G.R. Isomeric influence on the oxidative coloration of phenolic compounds in a model white wine: Comparison of (+)-catechin and (-)-epicatechin. J. Agric. Food Chem 2005, 53:9993-9998.
68. Lambropoulos I., Roussis I.G. Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid. Food Res. Int 2006, 40:176-181.
69. Laurie V.F., Waterhouse A.L. Oxidation of glycerol in the presence of hydrogen peroxide and iron in model solutions and wine. potential effects on wine color. J. Agric. Food Chem 2006, 54:4668-4673.
70. Laurie V.F., Waterhouse A.L. Glyceraldehyde bridging between flavanols and malvidin-3-glucoside in model solutions. J. Agric. Food. Chem 2006, 54:9105-9111.
71. Laurie V.F., Law R., Joslin W.S., Waterhouse A.L. In situ measurements of dissolved oxygen during low-level oxygenation in red wines. Am. J. Enol. Vitic 2008, 59:215-219.
72. Lavigne V., Pons A., Dubourdieu D. Assay of glutathione in must and wines using capillary electrophoresis and laser-induced fluorescence detection. J. Chromatogr., A 2007, 1139:130-135.
73. Lavigne V., Pons A., Darriet P., Dubourdieu D. Changes in the sotolon content of dry white wines during barrel and bottle aging. J. Agric. Food Chem 2008, 56:2688-2693.
74. Lesica M., Kosmerl T. Microoxidation of Pinot Noir wine. Acta Agric. Slov 2006, 87:461-475.
75. Li H., Guo A., Wang H. Mechanisms of oxidative browning of wine. Food Chem 2008, 108:1-13.
76. Lopes P., Saucier C., Glories Y. Nondestructive colorimetric method to determine the oxygen diffusion rate through closures used in winemaking. J. Agric. Food Chem 2005, 53:6967-6973.
77. Lopes P., Saucier C., Teissedre P.-L., Glories Y. Impact of storage position on oxygen ingress through different closures into wine bottles. J. Agric. Food Chem 2006, 54:6741-6746.
78. Lopes P., Saucier C., Teissedre P.-L., Glories Y. Main routes of oxygen ingress through different closures into wine bottles. J. Agric. Food Chem 2007, 55:5167-5170.
79. Lopez-Toledano A., Mayen M., Merida J., Medina M. Yeasts used to delay browning in white wines. Food Chem 2006, 97:498-504.
80. Lutter M., Clark A.C., Prenzler P.D., Scollary G.R. Oxidation of caffeic acid in a wine-like medium: production of dihydroxybenzaldehyde and its subsequent reactions with (+)-catechin. Food Chem 2007, 105:968-975.
81. Maggu M., Winz R., Kilmartin P.A., Trought M.C.T., Nicolau L. Effect of skin contact and pressure on the composition of Sauvignon Blanc must. J. Agric. Food Chem 2007, 55:10281-10288.
82. Mannino S., Brenna O., Buratti S., Cosio M.S. A new method for the evaluation of the 'antioxidant power' of wines. Electroanalysis 1998, 10:908-912.
83. Marais J. Effect of storage time and temperature on the formation of dimethyl sulfide and on white wine quality. Vitis 1979, 18:254-260.
84. Marks A.C., Morris J.R. Ascorbic acid effects on the post-disgorgement oxidative stability of sparkling wine. Am. J. Enol. Vitic 1993, 44:227-231.
85. Martinez S., Valek L., Piljac J., Metikos-Hukovic M. Determination of wine antioxidant capacity by derivative potentiometric titration with electrogenerated chlorine. Eur. Food Res. Technol 2005, 220:658-661.
86. McCord J. Application of toasted oak and micro-oxygenation to ageing of Cabernet Sauvignon wines. Aust. NZ Grapegrow. Winemak 2003, 474:43-53.
87. Merida J., Lopez-Toledano A., Medina M. Influence of aerobic and anaerobic conditions and yeasts on the reaction between (+)-catechin and glyoxylic acid. Eur. Food Res. Technol 2006, 222:451-457.
88. Mestres M., Busto O., Guasch J. Analysis of organic sulfur compounds in wine aroma. J. Chromatogr., A 2000, 881:569-581.
89. Monagas M., Bartolome B., Gomez-Cordoves C. Updated knowledge about the presence of phenolic compounds in wine. Crit. Rev. Food Sci. Nutr 2005, 45:85-118.
90. Monagas M., Gomez-Cordoves C., Bartolome B. Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle. Eur. Food Res. Technol 2005, 220:607-614.
91. Moutounet M., Ducournau P., Chassin M., Lemaire T. Apparatus for supplying oxygen to wines and its technological significance 1996, 411-414. Bordeaux, France, 15-17 June, 1995.
92. Oenodev (2008), . http://www.oenodev.com.
93. Palma M., Barroso CG., Perez-Bustamante JA. Evaluation of similarities between natural and accelerated browning of fino sherry wines by chemometric techniques. Analyst (Cambridge, U. K.) 2000, 125:1151-1154.
94. Papadopoulou D., Roussis I.G. Inhibition of the decline of linalool and alpha-terpineol in Muscat wines by glutathione and n-acetyl-cysteine. Ital. J. Food Sci 2001, 13:413-419.
95. Peng Z., Duncan B., Pocock K.F., Sefton M.A. The effect of ascorbic acid on oxidative browning of white wines and model wines. Aust. J. Grape Wine Res 1998, 4:127-135.
96. Perez-Magarino S., Sanchez-Iglesias M., Ortega-Heras M., Gonzalez-Huerta C., Gonzalez-Sanjose M.L. Color stabilization of red wines by microoxygenation treatment before malolactic fermentation. Food Chem 2006, 101:881-893.
97. Piljac J., Martinez S., Stipcevic T., Petrovic Z., Metikos-Hukovic M. Cyclic voltammetry investigation of the phenolic content of Croatian wines. Am. J. Enol. Vitic 2004, 55:417-422.
98. Pohl P. What do metals tell us about wine?. TrAC, Trends Anal. Chem 2007, 26:941-949.
99. Rauhut D., Kurbel H., Dittrich H.H., Grossmann M. Properties and differences of commercial yeast strains with respect to their formation of sulfur compounds. Wein-Wissenschaft, Wiesbaden 1996, 51:187-192.
100. Recamales A.F., Sayago A., Gonzalez-Miret M.L., Hernanz D. The effect of time and storage conditions on the phenolic composition and colour of white wine. Food Res. Int 2006, 39:220-229.
101. Rodrigues A., Silva Ferreira A.C., Guedes De Pinho P., Bento F., Geraldo D. Resistance to oxidation of white wines assessed by voltammetric means. J. Agric. Food Chem 2007, 55:10557-10562.
102. Roginsky V.A., Barsukova T.K., Stegmann H.B. Kinetics of redox interaction between substituted quinones and ascorbate under aerobic conditions. Chem. Biol. Interact 1999, 121:177-197.
103. Roussis IG., Sergianitis S. Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid. Flavour Fragrance J.l 2008, 23:35-39.
104. Roussis I.G., Lambropoulos I., Tzimas P. Protection of volatiles in a wine with low sulfur dioxide by caffeic acid or glutathione. Am. J. Enol. Vitic 2007, 58:274-278.
105. Salmon J.-M. Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: practical implications. LWT - Food Sci. Technol 2006, 39:959-965.
106. Salmon J.M., Fornairon-Bonnefond C., Mazauric J.P., Moutounet M. Oxygen consumption by wine lees: impact on lees integrity during wine ageing. Food Chem 2000, 71:519-528.
107. Salmon J.M., Fornairon-Bonnefond C., Mazauric J.P. Interactions between wine lees and polyphenols: influence on oxygen consumption capacity during simulation of wine aging. J. Food Sci 2002, 67:1604-1609.
108. Sartini E., Arfelli G., Fabiani A., Piva A. Influence of chips, lees, and microoxygenation during aging on the phenolic composition of a red Sangiovese wine. Food Chem 2007, 104:1599-1604.
109. Saucier C.T., Waterhouse A.L. Synergetic activity of catechin and other antioxidants. J. Agric. Food Chem 1999, 47:4491-4494.
110. Schneider V. Must hyperoxidation: a review. Am. J. Enol. Vitic 1998, 49:65-73.
111. Segurel M.A., Razungles A.J., Riou C., Salles M., Baumes R.L. Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties. J. Agric. Food Chem 2004, 52:7084-7093.
112. Silva A., Lambri M. Oxygen measures and consumption in must and wine. Anal. Chim. Acta 2006, 563:391-395.
113. Silva Ferreira A.C., De Pinho Paula G., Rodrigues P., Hogg T. Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. J. Agric. Food. Chem 2002, 50:5919-5924.
114. Silva Ferreira A.C., Hogg T., Guedes De Pinho P. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. J. Agric. Food Chem 2003, 51:1377-1381.
115. Simpson R.F. Factors affecting oxidative browning of white wine. Vitis 1982, 21:233-239.
116. Singleton V.L. Oxygen with phenols and related reactions in musts, wines, and model systems: observations and practical implications. Am. J. Enol. Vitic 1987, 38:69-77.
117. Singleton VL. A survey of wine aging reactions, especially with oxygen 2001, 323-336. American Society for Enology and Viticulture, Seattle, WA. J.M. Rantz (Ed.).
118. Singleton V.L., Kramling T.E. Browning of white wines and an accelerated test for browning capacity. Am. J. Enol. Vitic 1976, 27:157-160.
119. Singleton V.L., Salgues M., Zaya J., Trousdale E. Caftaric acid disappearance and conversion to products of enzymic oxidation in grape must and wine. Am. J. Enol. Vitic 1985, 36:50-56.
120. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 1999, 299:152-178.
121. Sioumis N., Kallithraka S., Tsoutsouras E., Makris D.P., Kefalas P. Browning development in white wines: dependence on compositional parameters and impact on antioxidant characteristics. Eur. Food Res. Technol 2005, 220:326-330.
122. Skouroumounis G.K., Kwiatkowski M.J., Francis I.L., Oakey H., Capone D.L., Sefton Duncan B., MA, Waters EJ. The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Aust. J. Grape Wine Res 2005, 11:369-384.
123. Skouroumounis G.K., Kwiatkowski M.J., Francis I.L., Oakey H., Capone D.L., Peng Z., Duncan B., Sefton M.A., Waters E.J. The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Aust. J. Grape Wine Res 2005, 11:355-368.
124. 2 concentration on polyphenol development during red wine micro-oxygenation. J. Agric. Food Chem 2007, 55:6104-6109.
125. Tominaga T., Murat M.-L., Dubourdieu D. Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L Cv. Sauvignon Blanc. J. Agric. Food Chem 1998, 46:1044-1048.
126. Tomlinson J.W., Kilmartin P.A. Measurement of the redox potential of wine. J. Appl. Electrochem 1997, 27:1125-1134.
127. Traverso-rueda S., Singleton V.L. Catecholase activity in grape juice and its implications in winemaking. Amer. J. Enol. Vitic 1973, 24:103-109.
128. Vaimakis V., Roussis I.G. Must oxygenation together with glutathione addition in the oxidation of white wine. Food Chem 1996, 57:419-422.
129. Vidal J.C., Moutounet M. Monitoring of oxygen in the gas and liquid phases of bottles of wine at bottling and during storage. J. Int. Sci. Vigne Vin 2006, 40:35-45.
130. Vidal J.C., Toitot C., Boulet J.C., Moutounet M. Comparison of methods for measuring oxygen in the headspace of a bottle of wine. J. Int. Sci. Vigne Vin 2004, 38:191-200.
131. Vivas De Gaulejac N., Vivas N., Nonier M.-F., Absalon C., Bourgeois G. Study and quantification of monomeric flavan-3-ol and dimeric procyanidin quinonic forms by HPLC/ESI-MS. Application to red wine oxidation. J. Sci. Food Agric 2001, 81:1172-1179.
132. Vivas N., Glories Y., Bertrand A., Zamora F. Principal method for the measurement of oxidoreduction potentials in wines. Bull. O.I.V 1996, 69:617-633.
133. 2 and ascorbic acid on the scavenger effect of tannins, measured on superoxide anion. Application to red wines. Vitis 1997, 36:91-96.
134. Vivas N., Nonier M.F., De Gaulejac N.V. Titrimetric method based on potentio-metric titration to evaluate redox couples in wine and polyphenols. Vitis 2004, 43:205-208.
135. Waterhouse A.L., Laurie V.F. Oxidation of wine phenolics: a critical evaluation and hypotheses. Am. J. Enol. Vitic 2006, 57:306-313.
136. Wildenradt H.L., Singleton V.L. Production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. Amer. J. Enol. Vitic 1974, 25:119-126.
137. Zou H., Kilmartin P.A., Inglis M.J., Frost A. Extraction of phenolic compounds during vinification of Pinot Noir wine examined by HPLC and cyclic voltammetry. Aust. J. Grape Wine Res 2002, 8:163-174.