Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines

Mónica Bueno1, María-Pilar Sáenz-Navajas2, Cristina Peña1

  • 1Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain.

Food Chemistry: X
|July 13, 2026
PubMed
Abstract

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