Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling

Abstract

The aim of this study was to evaluate the effect of oxygen exposure of red wine, before (micro-oxygenation) and after (nano-oxygenation) bottling, on the phenolic composition and astringency of wine. The astringency was evaluated by sensory analysis and by a method based on the SDS-PAGE of salivary proteins after reaction of saliva with wine (SPI, saliva precipitation index). Micro-oxygenation caused a stabilization of color, but this effect disappeared after long aging. For the wine with the lower pH a decrease of wine astringency and SPI was observed 42 months after micro-oxygenation. Oxygen ingress through the closure postbottling was positively correlated with the decrease of SPI. Therefore, the astringency and reactivity of wines toward salivary proteins of a bottled red wine can be modulated by controlled oxygen exposure during aging. For both experiments the effect of oxygen exposure depended on wine composition.

Sulfur Dioxide and Glutathione Alter the Outcome of Microoxygenation

“…Anthocyanins, anthocyanin-related red pigments, and polymeric tannins were affected by preservative treatments whether or not MOx was being applied (Table 3). A decrease of all native free anthocyanins with MOx was detected in agreement with previous results (Cejudo-Bastante et al 2011a, Gambuti et al 2013. For each native anthocyanin the relative loss followed the order: MLL>MLH>MHL>MHH.…”

“…In addition, some authors observed an increase of color intensity (CI) several months after the treatment (Cano-López et al 2008, Gambuti et al 2013, suggesting that time dependent reactions create a general hyperchromic effect in microoxygenated wines. As expected, a bleaching effect of SO 2 was observed as demonstrated by the lower values of 520 nm absorbance and CI for wines with higher SO 2 .…”

“…Excessive oxygen can result in the appearance of oxidation-spoiled aromas, loss of color, precipitation of colorant matter, and development of off-flavors (Cano-López et al 2008, McCord 2003. Although many studies have been performed on evaluating the effect of MOx on wine composition and sensory characteristics (Arapitsas et al 2012, Cejudo-Bastante et al 2011a, Gambuti et al 2013, measuring the progress of MOx continues to be difficult due to the lack of key chemical indicators of the process.…”

Evolution of phenolic compounds and sensory in bottled red wines and their co-development

“…In particular, five basic anthocyanins and seven of ten acylated anthocyanins were obviously differentiated at 18-month of the post-bottling. This result indicated that the wine colouring components were easily affected by the stopper types, which was consistent with the previous reports (Gambuti, Rinaldi, Ugliano, & Moio, 2013;Godden et al, 2001;Mas et al, 2002;Skouroumounis et al, 2005). Only a few flavan-3-ols, flavonols and phenolic acids exhibited statistically significant difference amongst these six stopper-sealed wines.…”

Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

“…Color stability during the aging process in the bottle is discussed in several studies performed on red wines, where color intensity (CI) did not change during the time of the study (Gambuti, Rinaldi, Ugliano &Moio, 2013;Pérez-Magariño & González-San José, 2004).…”