Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines.

Food Chem X · 2026 · PMC13356644 · PMID 42438700

Europe PMC DOI

hedged sentence

0.0001

closest p · 0.0× alpha

0.0001

boldest claim

The sentences

highly significantp < 0.0001actually significant

Regarding the increase in bitterness and specially astringency observed during wine oxidation are consistent with the highly significant increase in tannin activity (F = 37.53; p < 0.0001) from 2798 ± 577 J mol −1 to 4353 ± 663 J mol −1 .

also in 132,142 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.