College of Enology, Northwest A&F University, Shaanxi, China.
Shaanxi Key Laboratory of Viticulture & Enology, Shaanxi, China.
Compr Rev Food Sci Food Saf. 2024 Nov;23(6):e70035. doi: 10.1111/1541-4337.70035.
Over the last few decades, there has been considerable interest in studying wine oxidation. This review paper provides a comprehensive overview and analysis of the molecular changes caused by oxidation in wine and how they affect wine quality. Simultaneously, the recent advancements in understanding the molecular pathways involved in wine oxidation are also discussed. The paper first explores the process of oxygen dissolution and the complex transformations that occur in polyphenols during oxidation. It then reviews the current methods of micro-oxidation (MOX) and over-oxidation (OOX). Subsequently, it introduces oxidation kinetics, and controls indexes for the degree of oxidation and the underlying principles. Additionally, it discusses the effects of oxidation on the sensory qualities of wine and analyzes the interrelationships between oxidation, functional components, and drinkability. The comprehensive review of the literature shows that OOX leads to the rapid depletion of polyphenols, reducing the overall antioxidant capacity of the wine and affecting its appearance and flavor. In contrast, MOX promotes a balanced matrix and enhances the complexity of the aroma. Polyphenols, particularly resveratrol, can interact with reactive oxygen species or activate endogenous defense mechanisms to mitigate diseases risks. However, the presence of oxygen can activate the antioxidant mechanism of resveratrol, resulting in decreased content and a diminished anti-disease effect. Despite this, a clear distinction between OOX and MOX has not been established. Future research should focus on identifying and defining precise oxidation levels using control indexes for the degree of oxidation.
在过去的几十年中，人们对研究葡萄酒氧化产生了浓厚的兴趣。本文综述了葡萄酒氧化引起的分子变化及其对葡萄酒质量的影响，并探讨了葡萄酒氧化分子途径的最新研究进展。本文首先探讨了氧气溶解过程以及多酚在氧化过程中的复杂转化。然后，综述了微氧化（MOX）和过度氧化（OOX）的当前方法。接着，介绍了氧化动力学以及氧化程度的控制指标和基本原理。此外，还讨论了氧化对葡萄酒感官质量的影响，并分析了氧化、功能成分和可饮性之间的相互关系。对文献的全面综述表明，OOX 会导致多酚迅速耗尽，降低葡萄酒的整体抗氧化能力，并影响其外观和风味。相比之下，MOX 促进了平衡的基质，增强了香气的复杂性。多酚，特别是白藜芦醇，可以与活性氧物质相互作用或激活内源性防御机制，降低疾病风险。然而，氧气的存在会激活白藜芦醇的抗氧化机制，导致其含量降低，抗疾病效果减弱。尽管如此，OOX 和 MOX 之间并没有明确的区别。未来的研究应该集中在使用氧化程度的控制指标来确定和定义精确的氧化水平。
