Fecha de publicación: -- Fuente: PubMed "wine" Food Chem. 2026 Nov 7;533(Pt 2):151970. doi: 10.1016/j.foodchem.2026.151970. Online ahead of print.ABSTRACTMicro-oxidation outcomes in dry red wine are governed by mono-phenol structure and matrix composition. This study examined catechin, quercetin, gallic acid, and caffeic acid oxidation using a 72-treatment model wine design, with Cabernet Sauvignon wine as a comparative matrix. In model wine, all four mono-phenols were best described by apparent second-order kinetic models under the tested conditions. In the wine matrix, quercetin remained comparatively stable, whereas gallic acid and caffeic acid were rapidly depleted, indicating a marked shift in stability ranking. Random Forest analysis identified tannin content and molecular hydrophobicity as major contributors to oxidative stability, while molecular docking supported a plausible association between hydrophobic flavonoids and condensed tannins. These oxidation patterns were associated with changes in astringency, aftertaste persistence, and taste harmony, highlighting the importance of matrix-regulated mono-phenol oxidation during red wine micro-oxidation.PMID:43002928 | DOI:10.1016/j.foodchem.2026.151970