Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

1987/01/01 by Vernon L. Singleton · 5 citations
Agricultural and Biological Sciences · Business, Management and Accounting · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Wine Industry and Tourism

paper · doi:10.5344/ajev.1987.38.1.69

crossref issued 1987/01/01 · crossref published 1987/01/01 · crossref published-online 1987/01/01 · crossref published-print 1987/01/01 · openalex publication_date 1987/01/01 · crossref created 2023/01/17 · crossref deposited 2024/08/20 · openalex created_date 2025/10/10 · crossref indexed 2026/07/24 · openalex updated_date 2026/07/31

Abstract

A review with 45 references of the title topic is presented emphasizing research by the author9s associates. Con- clusions and their bases are outlined with comments on their significance to winemakers. Recent findings with regard to products of enzymic must oxidation and forced oxidation of phenols are discussed with their practical implications.

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• Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling
• Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults
• Remarkable Biomimetic Chemoselective Aerobic Oxidation of Flavano‐Ellagitannins Found in Oak‐Aged Wine
• Xanthylium salts formation involved in wine colour changes

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