According to a study at the Department of Biochemistry at the University of Western Ontario in Canada, X were more effective in deactivating hydrogen peroxide than Y, and both were more effective than gin or vermouth alone (0.072% of peroxide control for X, 0.157% for Y 58.3% for gin and 1.90% for vermouth). The reason for this is not clear, but it may well not involve the facile oxidation of reactive components. Moreover, preliminary experiments indicate that both X and Y are less well endowed with polyphenols than Sauvignon white wine or Scotch whisky.
ID X and Y.
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