Chang studies future research needs

At present, extensive research has been conducted on the antioxidant and antimicrobial properties of wines. Similar studies on vermouth should be conducted in-depth. Generally, red wine is considered better than white with respect to antioxidant effect. How red versus white vermouths compare in these regards needs to be determined. Though vermouth is a traditional commercial product, the relationship of its flavor attributes to its chemical constituents and is lacking. It could be a fertile field for future studies. In addition, few studies have been conducted on its maturation and the changes that occur during aging. The use of noncaloric sweeteners is another topic worthy of evaluation relative to its acceptability by diabetics. 

As a first estimate, it would appear that most combinations of deactivation mechanism and intraparticle transport processes have been investigated, at least theoretically. We still would benefit from additional experimental studies in this area, especially in systems where thermal effects are of importance. We also tend to forget that sometimes important physical properties such as porosity and effective difiusivity change significantly with time-on-stream. The basics of such studies, however, are well-established fi om work dating back even twenty plus years, as seen here, so unfortunately research of this kind is probably not considered very glamorous. In addition, although the topic has not been discussed here, more work on reaction/difiusion/deactivation in biochemical systems, in many instances similar to that done for chemical systems, is much needed and is an important area for future study. 

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