{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T10:55:45Z","timestamp":1788260145020,"version":"build-2803163510"},"reference-count":92,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2025,7,29]],"date-time":"2025-07-29T00:00:00Z","timestamp":1753747200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study investigated the effects of six cap management protocols targeting contrasting oxidation-reduction potential (ORP) evolutions during alcoholic fermentation of Pinot noir wines. Treatments included twice-daily punch-downs (PD) and pump-overs (PO), 1 h air or N2 injections (AirMix, N2Mix), air injections triggered by ORP \u2264 \u221240 mV (RedoxConAir), and equal N2 injections concurrent to RedoxConAir wines (RedoxConN2). AirMix wines maintained ORP values above 0 mV throughout fermentation, showed an oxidatively favored glutathione-to-glutathione disulfide ratio (GSH:GSSG) of 0.3:1, and had 21% lower total phenolics and 24% lower anthocyanins than PD wines. In contrast, N2Mix wines maintained the lowest ORP, near \u2212100 mV, and showed a reductively favored GSH:GSSG ratio (7:1). PD wines extracted 48% more flavan-3-ols than PO wines, consistent with greater berry integrity disruption and seed submersion. Volatile composition was also impacted: ethyl n-octanoate showed the highest OAV among esters, ranging from 147 in PO wines to 116 in AirMix wines. Results suggest the GSH:GSSG ratio served as an indicator of redox history, with potential implications for color and aroma preservation during aging. Inert gas mixings resulted in equal or greater total phenolic content, while excessive air injections may provide a tool to soften astringency.<\/jats:p>","DOI":"10.3390\/molecules30153172","type":"journal-article","created":{"date-parts":[[2025,7,29]],"date-time":"2025-07-29T12:39:29Z","timestamp":1753792769000},"page":"3172","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effect of Contrasting Redox Potential Evolutions and Cap Management Techniques on the Chemical Composition of Red Wine"],"prefix":"10.3390","volume":"30","author":[{"given":"Dallas J.","family":"Parnigoni","sequence":"first","affiliation":[{"name":"Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly), San Luis Obispo, CA 93407, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6620-8267","authenticated-orcid":false,"given":"Sean T.","family":"Kuster","sequence":"additional","affiliation":[{"name":"Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly), San Luis Obispo, CA 93407, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jesus","family":"Villalobos","sequence":"additional","affiliation":[{"name":"Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly), San Luis Obispo, CA 93407, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8317-4310","authenticated-orcid":false,"given":"James","family":"Nelson","sequence":"additional","affiliation":[{"name":"Department of Electrical and Computer Engineering, University of California, Davis, CA 95616, USA"},{"name":"MeshVines, Davis, CA 95618, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1551-9871","authenticated-orcid":false,"given":"Robert E.","family":"Coleman","sequence":"additional","affiliation":[{"name":"Department of Viticulture and Enology, Washington State University, Richland, WA 99354, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5063-1412","authenticated-orcid":false,"given":"L. 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