Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules

Martino Forino¹  Luigi Moio¹  Francesca Coppola¹  Luigi Picariello¹  Angelita Gambuti¹ 

[1] Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples ‘Federico II’, Viale Italia, 83100 Avellino, Italy;

关键词: accelerated oxidation tests;    wine oxidation;    pigments;    phenolic compounds;    Aglianico;    Barbera;   

DOI  :  10.3390/molecules26040815

来源: DOAJ

【 摘 要 】

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H₂O₂ and the air saturation method. Conclusion: The study demonstrated that H₂O₂ addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

【 授权许可】

Unknown