Andrew L. Waterhouse. “Wine Oxidation: Recent Revelations, Observations, and Predictions.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.
The review describes metal-catalyzed wine oxidation, phenol/quinone cycling, ethanol-derived radicals and color-forming reactions. Sulfur dioxide participates through reaction products rather than simply scavenging oxygen directly. An antioxidant can have different consequences as the reaction system changes.
Andrew L. Waterhouse, “Wine Oxidation: Recent Revelations, Observations, and Predictions,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 152–159.
Andrew L. Waterhouse, “Wine Oxidation: Recent Revelations, Observations, and Predictions,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 152–159.
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Andrew L. Waterhouse, chapter 10, supplied PDF 152–159.
Wine Oxidation: Recent Revelations, Observations, and Predictions
Uses supplied PDF-page sequence, not printed pagination. Chapter attribution checked from its opening page; no DOI invented. Source-study limitations remain in the linked evidence.
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Andrew L. Waterhouse, chapter 10; supplied PDF 152–159. PDF sequence is not printed pagination.
Formatted outputs
Andrew L. Waterhouse, “Wine Oxidation: Recent Revelations, Observations, and Predictions,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 152–159.
Usage map
Do not translate these mechanisms into a universal whiskey resting period, oxygen dose or additive instruction. Wine acidity, phenolics and sulfur dioxide differ from commercial whiskey.