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Over the last few decades, there has been considerable interest in studying wine oxidation. This review paper provides a comprehensive overview and analysis of the molecular changes caused by oxidation in wine and how they affect wine quality. Simultaneously, the recent advancements in understanding the molecular pathways involved in wine oxidation are also discussed. The paper first explores the process of oxygen dissolution and the complex transformations that occur in polyphenols during oxidation. It then reviews the current methods of micro‐oxidation (MOX) and over‐oxidation (OOX). Subsequently, it introduces oxidation kinetics, and controls indexes for the degree of oxidation and the underlying principles. Additionally, it discusses the effects of oxidation on the sensory qualities of wine and analyzes the interrelationships between oxidation, functional components, and drinkability. The comprehensive review of the literature shows that OOX leads to the rapid depletion of polyphenols, reducing the overall antioxidant capacity of the wine and affecting its appearance and flavor. In contrast, MOX promotes a balanced matrix and enhances the complexity of the aroma. Polyphenols, particularly resveratrol, can interact with reactive oxygen species or activate endogenous defense mechanisms to mitigate diseases risks. However, the presence of oxygen can activate the antioxidant mechanism of resveratrol, resulting in decreased content and a diminished anti‐disease effect. Despite this, a clear distinction between OOX and MOX has not been established. Future research should focus on identifying and defining precise oxidation levels using control indexes for the degree of oxidation. [ABSTRACT FROM AUTHOR]

Enantioselective transformation of ubiquitous C(sp3)−H bonds into three‐dimensional chiral scaffolds is of longstanding interest to synthetic chemists. Herein, an asymmetric paired electrolysis enables a highly efficient and sustainable approach to the enantioselective alkylation of sulfonylimines via C(sp3)−H functionalization. In this protocol, anodic oxidation for benzylic radical formation and Lewis acid‐catalyzed sulfonylimine reduction on the cathode were seamlessly cross‐coupled (up to 88 % yield). Enantioenriched chiral amines containing a tetrasubstituted carbon stereocenter are accessed with high enantioselectivity (up to 96 % ee). Mechanistic studies suggest that the amine generated in situ could serve as a base to deprotonate phenols and decrease the oxidation potential of the reaction, allowing phenols with lower potentials to be preferentially oxidized. [ABSTRACT FROM AUTHOR]

Summary: Chinese wine, especially those from the Northwest region, has received worldwide attention and consumer recognition. However, mislabelling the year and origin of wine is a major fraud challenging the wine industry, such as the deception on year or origin. Inspired by the Appellation d'Origine Contrôlée (A.O.C) system, a feasible wine popular quality analysis system (WPQAS) has been established to supervise the selling. First, an investigation for all potential users was carried out to analyse their requirements for WPQAS. Then, the system framework was designed with the Browser/Server (B/S) 3‐tier architecture, including the data layer for saving data, the business logic layer for running the models, and the presentation layer for interacting with users. Meanwhile, a unified modelling language (UML) sequence diagram was used to monitor the dynamic behaviour of the WPQAS. The core for driving system operation was generated based on a series of machine learning algorithms, including K‐nearest neighbour (KNN) for detecting outlines, random forest (RF) for weighting the chemical indexes, and artificial neural network (ANN) for training the models. Finally, the WPQAS, implemented as a software, was applied to estimate the popular quality of 600 dry red wines from Northwest China. The mode of decoupling models from the system could ensure WPQAS simplicity and scalability, and make the models reusable. Thus, the present work proposes a lightweight system that can be easily popularised and applied in diverse scenarios, and would play a significant positive impact on the correct meeting the challenges associated with counterfeit wine. [ABSTRACT FROM AUTHOR]

The cover image is based on the Research Article Improving aromatic higher alcohol acetates in wines by co‐fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition by Yueqi Li et al., https://doi.org/10.1002/jsfa.13519. [ABSTRACT FROM AUTHOR]