Exploring the influence of redox chemistry as driver in precision winemaking

The overall objective of PhD thesis was to understand redox reactions involved in wine oxidation and their applications. The four main factors (polyphenols, oxygen, metals, and sulfur dioxide) influencing the initial stages of non-enzymatic oxidation in wine were summarized, highlighting their mechanisms and effects in redox chemistry. The following investigations were carried out based on the understanding of the initial stages of non-enzymatic oxidation of wine. The synergy between the metals (Fe and Cu) on the oxidative reaction was first demonstrated; also, the concentration of ethanol was negatively related to the rate of oxidative browning. Additionally, the mechanism of SO2 reaction in the antioxidant capacity assay (FRAP) was explored, which is related to the presence, type, and concentration of polyphenols; and in the last the antioxidant properties of selected food additive was evaluated, especially in terms of the effect on oxidative color development. The findings of this study contributed valuable insights for managing wine oxidation and identifying potential new antioxidants.