title: EPR, free radicals, wine, and the industry: some achievements.
abstract: The achievements and uses of electron paramagnetic resonance in the wine industry are pointed out. For example, it first detected stable free radicals in red and white wines and showed that the radical concentration, and therefore the antioxidant action, of white wines was increased by skin and oak exposure. It is expected that EPR will be used more in the future.
authors.affiliation: School of Physics and Materials Engineering, Monash University, Clayton, Victoria 3168, Australia. gordon.troup@spme.monash.edu.au
authors.forename: Gordon J
authors.initials: GJ
authors.lastname: Troup
authors.forename: Charles R
authors.initials: CR
authors.lastname: Hunter
mesh_terms: D004578:Electron Spin Resonance Spectroscopy; D005511:Food Handling; D019649:Food Industry; D005609:Free Radicals / Q000032:analysis*; D014920:Wine
chemical_list: D005609:Free Radicals