Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/4/815 |
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| author | Francesca Coppola Luigi Picariello Martino Forino Luigi Moio Angelita Gambuti |
| author_facet | Francesca Coppola Luigi Picariello Martino Forino Luigi Moio Angelita Gambuti |
| author_sort | Francesca Coppola |
| collection | DOAJ |
| description | 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 H<sub>2</sub>O<sub>2</sub> and the air saturation method. Conclusion: The study demonstrated that H<sub>2</sub>O<sub>2</sub> addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines. |
| first_indexed | 2024-03-09T05:41:30Z |
| format | Article |
| id | doaj.art-b6ad27c558074889ab00d2a5051b5cdc |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T05:41:30Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b6ad27c558074889ab00d2a5051b5cdc2023-12-03T12:24:55ZengMDPI AGMolecules1420-30492021-02-0126481510.3390/molecules26040815Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical CompositionFrancesca Coppola0Luigi Picariello1Martino Forino2Luigi Moio3Angelita Gambuti4Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples ‘Federico II’, Viale Italia, 83100 Avellino, ItalyDepartment of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples ‘Federico II’, Viale Italia, 83100 Avellino, ItalyDepartment of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples ‘Federico II’, Viale Italia, 83100 Avellino, ItalyDepartment of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples ‘Federico II’, Viale Italia, 83100 Avellino, ItalyDepartment of Agricultural Sciences, Section of Vine and Wine Sciences, University of Naples ‘Federico II’, Viale Italia, 83100 Avellino, ItalyBackground: 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 H<sub>2</sub>O<sub>2</sub> and the air saturation method. Conclusion: The study demonstrated that H<sub>2</sub>O<sub>2</sub> addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.https://www.mdpi.com/1420-3049/26/4/815accelerated oxidation testswine oxidationpigmentsphenolic compoundsAglianicoBarbera |
| spellingShingle | Francesca Coppola Luigi Picariello Martino Forino Luigi Moio Angelita Gambuti Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition Molecules accelerated oxidation tests wine oxidation pigments phenolic compounds Aglianico Barbera |
| title | Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition |
| title_full | Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition |
| title_fullStr | Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition |
| title_full_unstemmed | Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition |
| title_short | Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition |
| title_sort | comparison of three accelerated oxidation tests applied to red wines with different chemical composition |
| topic | accelerated oxidation tests wine oxidation pigments phenolic compounds Aglianico Barbera |
| url | https://www.mdpi.com/1420-3049/26/4/815 |
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