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Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non\u2010enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron and copper. Notably, copper emerges as an accelerant in this process. To safeguard wine integrity, sulfur dioxide (SO\n                      <jats:sub>2<\/jats:sub>\n                      ) is routinely introduced to counteract the pernicious effects of oxidation by neutralizing hydrogen peroxide and quinone. In this comprehensive review, the initial stages of non\u2010enzymatic wine oxidation are examined. The pivotal roles played by polyphenols, oxygen, iron, copper, and SO\n                      <jats:sub>2<\/jats:sub>\n                      in this complex oxidative process are systematically explored. Additionally, the effect of quinone formation on wine characteristics and the intricate dynamics governing oxygen availability are elucidated. The potential synergistic or additive effects of iron and copper are probed, and the precise balance between SO\n                      <jats:sub>2<\/jats:sub>\n                      and oxygen is scrutinized. This review summarizes the mechanisms involved in the initial stages of non\u2010enzymatic oxidation of wine and anticipates the potential for further research.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17038","type":"journal-article","created":{"date-parts":[[2024,4,2]],"date-time":"2024-04-02T04:34:12Z","timestamp":1712032452000},"page":"2530-2545","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Mechanisms of the initial stage of non\u2010enzymatic oxidation of wine: A mini review"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-7744-6747","authenticated-orcid":false,"given":"Guanghao","family":"Wang","sequence":"first","affiliation":[{"name":"Department of Agricultural and Food Sciences University of Bologna  Cesena, FC Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1841-8849","authenticated-orcid":false,"given":"Yogesh","family":"Kumar","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences University of Bologna  Cesena, FC 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