Very good progress has been made in understanding the Fenton reaction. Data collected in Denmark in collaboration with Skibsted revealed the identity of major free radical in wine, demonstrating that the Fenton reaction is important and the role of sulfite in slowing this reaction. Studies of additives to prevent oxidation are currently underway. This research has stimulated many other efforts in wine oxidation around the globe.
/wp-content/uploads/2017/09/AFV-Header-Logo.png 0 0 AVF /wp-content/uploads/2017/09/AFV-Header-Logo.png AVF2008-10-16 08:53:362017-10-16 08:54:14Oxidation of Wine: Control for Quality