Oxidation of wine, Control for Quality

There was extensive progress towards unraveling the key reactions in the oxidation of ethanol with hydrogen peroxide. Iron and its oxidation state are proving to be critical to the reaction. Paradoxically, the addition of oxygen to a simple Fenton reaction nearly stops the oxidation of ethanol. When sulfites are present, phenolics seem to enhance the oxidation, also unexpected because phenolics act as antioxidants on their own. The new understanding of oxidation revealed here is beginning to suggest means to better control oxidation and the next few months of this project should give some more direct guidance.