Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study

•Classification of 106 white wines by high, medium, or low antioxidant capacity.•Isolation of 365 molecular markers correlated with high antioxidant capacity.•Putative identification of oxidative reaction products.•Elucidation of the importance of CHONS and CHOS compounds in the antioxidant metabolome of dry white wines.•Proposed chemical mechanism explaining differences between DPPH and EPR measurements.