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Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage
Author(s) -
Han Guomin,
Ugliano Maurizio,
Currie Bruce,
Vidal Stéphane,
Diéval JeanBaptiste,
Waterhouse Andrew L
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6694
Subject(s) - bottle , wine , composition (language) , food science , chemistry , closure (psychology) , art , geography , literature , archaeology , economics , market economy
BACKGROUND Wine aging is generally limited by the amount of oxidation, which is dependent on the amount of oxygen entering via the closure. Cabernet Sauvignon wine is well known for its high concentration of tannin, making it an ideal red wine for aging. The impact of closure type after 5 years' bottle aging has been investigated on a 2007 Cabernet Sauvignon red wine, treated with or without polyvinylpolypyrrolidone (PVPP) and micro‐oxygenation (Mox). Two oxygen transfer rate (OTR) conditions (16 and 5 µg per day) into 375 mL bottles were obtained by using different synthetic stoppers. RESULTS Color was evaluated by UV–visible spectrophotometry, carbonyls by 2,4‐dinitrophenylhydrazine derivatization, phenolics by high‐performance liquid chromatography and sulfur dioxide by the aspiration method. Closure type strongly influenced color parameters involving SO 2 bleaching and some phenolics, particularly quercetin, were affected, but there was little effect on carbonyls other than acetaldehyde. PVPP treatment afforded wines with the lowest levels of phenolics and color density, but highest acetaldehyde. Few effects of Mox could be detected. CONCLUSIONS Closure OTR strongly affects sulfur dioxide levels – the primary antioxidant in wine – in aged wine, but phenolic levels substantially alter the secondary reactions of oxidative aging. © 2014 Society of Chemical Industry