title: Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage.
abstract: Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25°C during 6months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4mgL(-1)) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage.
authors.affiliation: Instituto de Ciencias de la Vid y del Vino (UR-CSIC-GR), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain; Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
authors.forename: José-Miguel
authors.initials: JM
authors.lastname: Avizcuri
authors.affiliation: Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
authors.forename: María-Pilar
authors.initials: MP
authors.lastname: Sáenz-Navajas
authors.affiliation: Department of Chemistry, Universidad de La Rioja (UR), c/ Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
authors.forename: José-Federico
authors.initials: JF
authors.lastname: Echávarri
authors.affiliation: Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y el Vino (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
authors.forename: Vicente
authors.initials: V
authors.lastname: Ferreira
authors.affiliation: Instituto de Ciencias de la Vid y del Vino (UR-CSIC-GR), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain; Department of Chemistry, Universidad de La Rioja (UR), c/ Madre de Dios 51, 26006 Logroño, La Rioja, Spain. Electronic address: puri.fernandez@unirioja.es.
authors.forename: Purificación
authors.initials: P
authors.lastname: Fernández-Zurbano
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D003116:Color; D005511:Food Handling; D061353:Food Storage; D010100:Oxygen; D059808:Polyphenols / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D059808:Polyphenols; D010100:Oxygen
keywords: Anthocyanins; Bottling storage; Color; Oxygen; Wine