ArticleFood chemistry: X2026
Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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10 authors.
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Abstract
Wine longevity is a key determinant of quality in premium wines, yet reliable tools to predict susceptibility to deterioration remain limited. This study evaluated longevity using two accelerated ageing models: controlled oxidation (COx) and anoxic thermal treatment (ATT). Twelve commercial red wines were subjected to both treatments and assessed by sensory analysis, tannin activity and voltammetric profiling. COx induced clear sensory deterioration, including loss of fruity aromas, development of oxidative notes, and increased bitterness and astringency, whereas ATT produced minor changes. Oxidation was also associated with increased tannin activity, consistent with oxidative modifications of the phenolic matrix. Voltammetric analysis revealed treatment-dependent changes in key redox-active regions. A nested PCA-LDA approach classified wines according to oxidation susceptibility with 83.3% accuracy. These findings demonstrate that electrochemical profiling captures meaningful information on wine redox behaviour and highlight its potential as a rapid screening tool to support ageing, storage and quality management decisions.
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