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Microwave can directly induce the production of 1‐hydroxyethyl free radical in red wine and model wine. Free radicals are considered as key intermediates in the wine aging processing by microwave, but their properties have not been determined. Electron paramagnetic resonance (EPR) spin trapping with 5,5‐dimethyl‐1‐pyrrolin N‐oxide (DMPO) was used to detect the type of free radicals. After microwave...