Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Frontiers in Chemistry
Maurizio PetrozzielloLuca Rolle

Abstract

Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxygen consumption leads to complex and not univocal changes in wine composition, sometimes positive such as color stabilization, softening of mouthfeel, increase of aroma complexity. However, the variability of these effects, which depend both on the oxygenation conditions and the composition of the wine, require more efforts in this research field to effectively manage wine oxygen exposure. The present study is focused on the evolution of the chemical composition of four different Nebbiolo wines, each of them added with 4 different doses of oxygen (7, 14, 21, and 28 mg/L total intake) during the first month of storage. In this perspective, the evolution over time of wine color and polyphenols was studied. Acetaldehyde, glyceraldehyde and glyoxylic acid were quantified by HPLC. These compounds can play a role in wine aging creating condensed colored and stable products involving anthocyanins with or without tannins. Moreover, some volati...Continue Reading

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Citations

Mar 19, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jelena JeremicAndrea Versari
Jan 8, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Susana Río SegadeSimone Giacosa
Aug 28, 2020·Foods·Maria CarpenaJesus Simal-Gandara
Dec 9, 2020·Journal of Agricultural and Food Chemistry·Junfu JiAndrew L Waterhouse

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Methods Mentioned

BETA
atomic absorption spectrometry
PCA

Software Mentioned

XLStat XLSTAT
SPSS

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