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IVES 9 IVES Conference Series 9 MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Abstract

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an important parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

The aim of this study was to assess the influence of phenolic composition and antioxidant properties on the ageing capacity of 14 Syrah red wines. This ageing capacity was measured by accelerated ageing tests (AATs) recently developed in our laboratory (thermal test at 60°C, enzymatic test with laccase and chemical test with H₂O₂)4. Different parameters were measured such as anthocyanin and flavanol contents, spectrophotometric antioxidant assays, voltammetric behaviour, colour parameters and free SO₂ levels. Statistical analyses were performed to model the results of the ATTs from the initial phenolic composition and antioxidant properties of Syrah red wines.

High correlations were obtained between the initial phenolic composition and the antioxidant properties of red wines. The results showed significant differences between the three studied ATTs, revealing specific mechanisms for each accelerated ageing condition. The Partial least squares (PLS) regression models results, based on measured parameters, had overall very good accuracy and involved different explaining variables for each test. The models have excellent predictive capacities with correlation coefficients (r²) between 0.89 et 0.98.

 

1. Gambuti, A., Rinaldi, A., Ugliano, M., & Moio, L. (2013). Evolution of Phenolic Compounds and Astringency during Aging of Red Wine : Effect of Oxygen Exposure before and after Bottling. Journal of Agricultural and Food Chemistry, 61(8), 1618-1627. https://doi.org/10.1021/jf302822b 
2. Waterhouse, A. L., & Miao, Y. (2021). Can Chemical Analysis Predict Wine Aging Capacity? Foods, 10(3), 654. https://doi. org/10.3390/foods10030654
3. Oliveira, C. M., Ferreira, A. C. S., De Freitas, V., & Silva, A. M. S. (2011). Oxidation mechanisms occurring in wines. Food Research International, 44(5), 1115-1126. https://doi.org/10.1016/j.foodres.2011.03.050
4. Deshaies, S., Cazals, G., Enjalbal, C., Constantin, T., Garcia, F., Mouls, L., & Saucier, C. (2020). Red Wine Oxidation : Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines. Antioxidants, 9, 663. https://doi. org/10.3390/antiox9080663

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Luca Garcia¹, Stacy Deshaies¹, Thibaut Constantin¹, François Garcia¹ and Cédric Saucier¹

1. SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

Contact the author*

Keywords

Red wine, Ageing capacity, Oxygen, Polyphenols

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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