ArticleFoods (Basel, Switzerland)2021
Can Chemical Analysis Predict Wine Aging Capacity?
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 13 citations in OpenAlex.
- Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines.Food chemistry: X · 2026Article
- Identification of Potential Bioactive Compounds in Strong-Flavor-Type Baijiu via Integration of Widely Targeted Metabolomics and Network Pharmacology.Foods (Basel, Switzerland) · 2026Article
- Electron paramagnetic resonance (EPR) spin trapping applied to Chardonnay wines: impact of phenolic content and ethanol.Current research in food science · 2026Article
- Development and Validation of a Selective Method to Quantify Low-Molecular-Mass Flavan-3-ols in Grapes and Wines.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard.Molecules (Basel, Switzerland) · 2025Article
- Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed byMolecules (Basel, Switzerland) · 2023Article
- The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development.Current research in food science · 2023Article
- Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity ofMolecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oxidation is the limiting factor in wine aging, and recently some famous wines have exhibited unexpected premature oxidation. Antioxidant assays may provide a means to assess a wine's aging potential by measuring its capacity to chemically reduce reagent components. Correlations between antioxidant activity and wine components have the highest value with flavanols, notable for their catechol and phloroglucinol moieties. Both FRAP and DPPH based methods respond strongly to catechol groups, but these functional groups do not protect wine from oxidation. An ideal assay for wine aging capacity would respond selectively to thiols, phloroglucinol moieties, SO
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.