Measurement of oxidative and reductive capacity in Tempranillo wines with different ageing potential

Abstract

The aromatic evolution of bottled red wines is conditioned by their initial redox state, which determines the formation and release of oxidation- and reduction-related compounds during ageing. This study developed and applied oxidative- and reductive-capacity indices to select young, Crianza and Reserva Tempranillo wines with contrasting behaviours for bottle shelf-life studies. Thirty wines ready for bottling, ten from each category, were screened. Reductive capacity was assessed through an accelerated test measuring hydrogen sulphide and methanethiol formation, while oxidative capacity was determined from the potential formation of Strecker aldehydes, producing reduction-capacity and oxidation-capacity indices. Oxidative and reductive tendencies were independent across all three wine categories and generated distinct groupings. The combined indices enabled the selection of pairs of wines with clearly contrasting redox potential, providing representative matrices for subsequent studies. Initial characterisation showed compositional differences consistent with wine age and position in the redox space, including variations in aldehydes and sulphur compounds. These indices provide a robust tool for rational wine selection, maximise experimental variability using fewer samples and support technological decisions concerning bottling, oxygen management and closure selection.

References

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3. Rueda, S. Measurement of Oxidative and Reductive Capacity in Tempranillo Wines with Different Ageing Potential. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available soon on Infowine Premium: https://vinidea.it/es/brand/infowine/

Acknowledgements

This project was funded by DIAMBouchage.