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. © 2012 American Chemical Society.

Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling

Ugliano, Maurizio;
2013-01-01

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. © 2012 American Chemical Society.
astringency; Effect of oxygen; micro-oxygenation; nano-oxygenation; Oxygen exposure; Oxygen ingress; Phenolic composition; Phenolic compounds; Precipitation indices; Red wine; Salivary proteins; SDS-PAGE; Sensory analysis; Wine composition, Body fluids; Oxygen; Oxygenation; Phenols, Wine, oxygen; phenol derivative, article; chemistry; comparative study; food handling; human; taste; wine, Food Technology; Humans; Oxygen; Phenols; Taste; Wine; astringency; micro-oxygenation; nano-oxygenation; phenolic compounds; wine
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/929330
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