Monitoring of the Oxidation–Reduction Potential and Its Effects on the Chemical Composition of Grenache, Syrah, and Mourvèdre Wines and Their Blends.

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Title: Monitoring of the Oxidation–Reduction Potential and Its Effects on the Chemical Composition of Grenache, Syrah, and Mourvèdre Wines and Their Blends.
Authors: Wright, W. Jordan1 (AUTHOR), Kuster, Sean1 (AUTHOR), Petrova, Biljana1 (AUTHOR), Villalobos, Jesus1 (AUTHOR), Nelson, James2,3 (AUTHOR), Coleman, Robert E.4 (AUTHOR), Casassa, L. Federico1 (AUTHOR) lcasassa@calpoly.edu, Schmidtke, Leigh (AUTHOR) lschmidtke@csu.edu.au
Source: Australian Journal of Grape & Wine Research. 4/28/2026, Vol. 2026, p1-19. 19p.
Database: Academic Search Ultimate
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  Data: <searchLink fieldCode="JN" term="%22Australian+Journal+of+Grape+%26+Wine+Research%22">Australian Journal of Grape & Wine Research</searchLink>. 4/28/2026, Vol. 2026, p1-19. 19p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=193321423
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        Value: 10.1155/ajgw/4788244
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      – Code: eng
        Text: English
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        PageCount: 19
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      – TitleFull: Monitoring of the Oxidation–Reduction Potential and Its Effects on the Chemical Composition of Grenache, Syrah, and Mourvèdre Wines and Their Blends.
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              Text: 4/28/2026
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              Y: 2026
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