Fuente: PubMed "wine" Food Sci Biotechnol. 2026 Feb 14;35(5):1191-1203. doi: 10.1007/s10068-026-02107-x. eCollection 2026 Apr.ABSTRACTThis study investigated the mechanisms of acetaldehyde generation in model wine solutions under microwave irradiation. Electron paramagnetic resonance spectroscopy identified 1-hydroxyethyl radicals as a primary initiator for acetaldehyde under microwave irradiation. Response surface methodology optimized microwave parameters (600 W, 7.5 min, 34 °C), achieving the maximum acetaldehyde yield of 0.973 mg/L. Ferrous ion and ethanol enhanced radical chain propagation. With the ethanol concentration was increased from 3 to 96%, acetaldehyde formation rose from 0.29 to 2.89 mg/L. Meanwhile, as the concentration of ferrous ions increased, the acetaldehyde concentration gradually increased from 0.43 mg/L to 1.1 mg/L. In contrast, mannitol exhibited dose-dependent inhibition, when its concentration was raised from 5 to 80 g/L, acetaldehyde formation progressively decreased from 0.43 to 0.01 mg/L. These findings established microwave-induced 1-hydroxyethyl radicals as the dominant factor for accelerating acetaldehyde accumulation and pigment formation, providing a physicochemical foundation for microwave applications in wine processing.SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-026-02107-x.PMID:41909870 | PMC:PMC13022136 | DOI:10.1007/s10068-026-02107-x