title: Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.
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.
authors.affiliation: Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portici (Napoli), Italy. angelita.gambuti@unina.it
authors.forename: Angelita
authors.initials: A
authors.lastname: Gambuti
authors.forename: Alessandra
authors.initials: A
authors.lastname: Rinaldi
authors.forename: Maurizio
authors.initials: M
authors.lastname: Ugliano
authors.forename: Luigi
authors.initials: L
authors.lastname: Moio
mesh_terms: D005524:Food Technology; D006801:Humans; D010100:Oxygen / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D013649:Taste; D014920:Wine / Q000032:analysis*
chemical_list: D010636:Phenols; D010100:Oxygen