title: Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.
abstract: 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 SO2 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.
authors.affiliation: College of Enology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China; Department of Viticulture and Enology, University of California, Davis, CA, 95616, USA.
authors.forename: Guomin
authors.initials: G
authors.lastname: Han
authors.forename: Maurizio
authors.initials: M
authors.lastname: Ugliano
authors.forename: Bruce
authors.initials: B
authors.lastname: Currie
authors.forename: Stéphane
authors.initials: S
authors.lastname: Vidal
authors.forename: Jean-Baptiste
authors.initials: JB
authors.lastname: Diéval
authors.forename: Andrew L
authors.initials: AL
authors.lastname: Waterhouse
mesh_terms: D000079:Acetaldehyde / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D003116:Color; D018857:Food Packaging / Q000295:instrumentation*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D011205:Povidone / Q000031:analogs & derivatives; D011794:Quercetin / Q000032:analysis; D013458:Sulfur Dioxide / Q000032:analysis; D013634:Tannins / Q000032:analysis; D013997:Time Factors; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D010636:Phenols; D013634:Tannins; D013458:Sulfur Dioxide; C077842:polyvinylpolypyrrolidone; D011794:Quercetin; D011205:Povidone; D000079:Acetaldehyde
keywords: aging; carbonyls; color; oxidation; sulfur dioxide