Understanding and controlling nonenzymatic wine oxidation

The role of oxygen in wine is examined, with a focus upon polyphenol-mediated oxidation processes, and the changes in wine chemistry that follow. A distinction is drawn between benefits of oxygenation ascribed to red wines, such as improved color, mouthfeel and removal of unwanted aromas, and negative effects on white wine quality, particularly related to wine browning and a loss of fruity aromas. Methods for determining the susceptibility of a wine to oxidation are also examined, along with the use of small molecule antioxidants (sulfur dioxide, glutathione, and ascorbic acid) in winemaking.