Oxidation chemistry plays a central role in wine production. At all stages of winemaking, the contact of grapes and wine with atmospheric oxygen triggers a cascade of chemical reactions that can have profound consequences for wine composition, which can be positive or negative depending on the type of wine and production objectives.

In particular, oxidative chemical reactions affect several dimensions of wine sensory quality, including aroma, color and mouthfeel, as well as wine stability and shelf life. For this reason, winemakers are particularly careful in managing the different aspects of wine oxidation, both in the must (enzyme-catalyzed oxidation) and in finished wines (metal-catalyzed oxidation).

Advances in the understanding of wine oxidation chemistry have highlighted the central role of phenolic compounds in determining the oxidative behavior of red and white wines. Consequently, new opportunities and technologies for wine oxidation management are on the horizon, some of which are already present in the market.

This presentation will summarize current knowledge on the chemistry of wine oxidation and explore new technological solutions available to the wine industry to manage wine oxidation, extend shelf life and, where possible, reduce the use of sulfur dioxide.