Oxidation and markers of wine oxidation

STURZA, Rodica; SCUTARU, Iurie

dc.contributor.author	STURZA, Rodica
dc.contributor.author	SCUTARU, Iurie
dc.date.accessioned	2024-05-03T08:04:52Z
dc.date.available	2024-05-03T08:04:52Z
dc.date.issued	2023
dc.identifier.citation	STURZA, Rodica, SCUTARU, Iurie. Oxidation and markers of wine oxidation. In: The 18th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2023, 11-13 May. 2023, Bacau, România: Abstracts, Bacau, 20213, p. 66. ISSN 2457-3388.	en_US
dc.identifier.issn	2457-3388
dc.identifier.uri	http://repository.utm.md/handle/5014/27009
dc.description.abstract	Wine is a dynamic system whose redox balance evolves throughout production and maturation. One of the main factors regulating the balance of this system is the presence of oxygen; the redox potential makes it possible to measure the level of oxidation or reduction of this system at any stage of evolution. Oxygen can alter the composition and quality of must and wine by participating directly or indirectly in different chemical or biochemical reactions. Phenolic compounds in wine are generally highly reactive with oxygen and potentiate its action. This reactivity, amplified by the presence of redox metal couples strongly influences the formation or disappearance of the components of aromas and taste of wines.	en_US
dc.language.iso	en	en_US
dc.publisher	"Alma Mater" Publishing House, Bacau	en_US
dc.relation.ispartofseries	The 18th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2023;25-27 May. 2021, Bacau, România
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	wines	en_US
dc.subject	redox potential	en_US
dc.subject	redox mechanisms	en_US
dc.title	Oxidation and markers of wine oxidation	en_US
dc.type	Article	en_US