Concepedia

Wine Aging Oxidation

Wine Aging Oxidation is a chemical degradation process within the academic study of oxidation control that specifically involves the controlled exposure of wine to oxygen during maturation, distinguished from other oxidation processes by its intentional modulation to influence sensory and compositional evolution in enological contexts.

115

Publications

5.5K

Citations

393

Authors

128

Institutions

Publications per year

2017–2026

38

Parents

Publications

115

Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses

Andrew L. Waterhouse, V. Felipe Laurie · American Journal of Enology and Viticulture · 2006 · 390 citations · Full text

, , +16

The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging

H. L. Wildenradt, Vernon L. Singleton · American Journal of Enology and Viticulture · 1974 · 306 citations

, , +15

Role of Oak Wood Ellagitannins in the Oxidation Process of Red Wines During Aging

Nicolás Vivas, Yves Glories · American Journal of Enology and Viticulture · 1996 · 193 citations

, , +17

Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Marie Segurel, Alain Razungles, Christophe Riou et al. · Journal of Agricultural and Food Chemistry · 2004 · 159 citations

, , +17

Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing

Luis Zea, Lourdes Moyano, Juan Moreno et al. · Food Chemistry · 2001 · 146 citations

, , +16

1–5 of 115

Authors

393

  1. AL
    Andrew L. Waterhouse

    University of California, Davis, United States

    8 publications · 639 citations

    8

    h-index

  2. IN
    Ignacio Nevares

    Universidad de Valladolid, Spain

    6 publications · 225 citations

    6

    h-index

  3. MD
    María del Álamo Sanza

    Universidad de Valladolid, Spain

    5 publications · 186 citations

    5

    h-index

  4. AC
    A. C. Silva Ferreira

    Universidade Católica Portuguesa, Portugal

    5 publications · 314 citations

    5

    h-index

  5. DD
    Denis Dubourdieu

    Université de Bordeaux, France

    5 publications · 384 citations

    5

    h-index

1–5 of 393

Institutions

128

  1. University of California, Davis

    Davis, United States

    11 h-index

    32 publications

    2.4K citations

  2. Universidad de Valladolid

    Valladolid, Spain

    7 h-index

    21 publications

    932 citations

  3. Université de Bordeaux

    Bordeaux, France

    6 h-index

    27 publications

    862 citations

  4. Centre National de la Recherche Scientifique

    Paris, France

    6 h-index

    22 publications

    706 citations

  5. Université de Bourgogne

    Dijon, France

    5 h-index

    24 publications

    831 citations

  6. Sciences pour L’Œnologie

    Montpellier, France

    5 h-index

    15 publications

    670 citations

  7. Unité mixte de recherche Œnologie

    Villenave-d'Ornon, France

    5 h-index

    18 publications

    543 citations

  8. Charles Sturt University

    Bathurst, Australia

    5 h-index

    13 publications

    306 citations

1–8 of 128

Venues

  1. Journal of Agricultural and Food Chemistry

    23 publications · 1.4K citations

    22

    h-index

  2. American Journal of Enology and Viticulture

    AJEV · 18 publications · 1.5K citations

    15

    h-index

  3. Food Chemistry

    15 publications · 713 citations

    13

    h-index

  4. Food Research International

    7 publications · 239 citations

    7

    h-index

  5. European Food Research and Technology

    5 publications · 123 citations

    5

    h-index

1–5