Quality control of wine requires the availability of simple and rapid analytical methods that allow regular and punctual monitoring of the different stages of production. It is also essential that they facilitate a quick decision-making procedure, capable of activating appropriate technological interventions, in case of deviations from normal winemaking conditions. 

Currently, wineries are trying to reduce or eliminate the use of additives that are also useful in protecting wines, so knowing their oxidative stability becomes increasingly important. 

Assessing the antioxidant power of musts and wines means understanding their oxidative state and tendency to oxidation. 

Due to the complexity of wine oxidation phenomena and of current tests to assess stability and shelf-life, the evaluation of the antioxidant power of wines is to date little used in wineries. It is therefore necessary to have new approaches that allow faster, more complete and reliable evaluations, but most importantly, that can be used in the production line. 

The existence of different mechanisms of action by which an antioxidant substance may act has led to the development over the years of multiple tests to measure the antioxidant and antiradical activity of single compounds and/or the complex mixtures. The most widely used methods in oenology are the DPPH (Brand-Williams et al. 1995; Romanet et al. 2019), FRAP (Benzie & Strain, 1996) and ABTS (Miller & Rice-Evans, 1993), which require quite long and complex methods and test times, thus impractical in the winery to date, so that their use remains mostly in the research and experimental area. 

For these issues, research interest is being directed toward the validation of new reagents for the study of antioxidant power in wine.  

This study, carried out by the research group of Prof. Valentina Canuti of DAGRI (Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence), in collaboration with the companies H&D Srl and DNAPhone Srl, aimed to develop a new rapid and innovative test based on the PAT – Plasma Antioxidant Test, to provide a tool for the evaluation of the antioxidant power of wines that can be used directly in the winery. 

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