Last Updated: 09/26/2026
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Found 4 publications
Caffeic Acid, Reduced Glutathione, and Ferric Iron Addition Effects on the Redox Potential of Model Wine Solutions.
Journal: Molecules (Basel, Switzerland)
Published: February 17, 2026
Chemical and sensory effects of macro-oxygenation and air sparging coupled with oxidation-reduction potential (ORP) monitoring in Syrah wines.
Journal: Food chemistry: X
Published: July 25, 2025
Effect of Contrasting Redox Potential Evolutions and Cap Management Techniques on the Chemical Composition of Red Wine.
Journal: Molecules (Basel, Switzerland)
Published: June 08, 2025
Controlling the redox potential in red wines through cap management and mixing techniques.
Journal: Food chemistry
Published: May 14, 2025
Showing 1-4 of 4
Last Updated: 09/26/2026