| Summary: | The topic of wine oxidation and the need of innovative strategies to prevent its extent were the subject of this PhD thesis.
The complexity of the oxidative chemical reactions occurring in wine during its conservation were highlighted, and multiple analytical approaches were used to provide a more comprehensive understanding of wine oxidation and to plan tailored strategies to avoid its occurrence.
The complexity of wine oxidation could be in a simplified manner attributed to the following main factors: wine composition, storage conditions, and oxygen exposure. An integrated theoretical and experimental approach was used, including study of chemical, physical and technological variables involved in wine production and storage.
Standard protocols currently used to analyse the wine composition were implemented, if needed, and the lab scale trials were coupled with monitoring real case study along the supply chain. In particular, the effectiveness of plant extracts (tannins) commonly used in oenology was also evaluate in order to better understand their antioxidant properties and to encourage an harmonized regulation of their use in winemaking.
The information provided and the scientific approach proposed in this thesis work may be useful in future work aimed to study practical implications and effective strategies to control oxidation in wine.
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