Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Abstract

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6

“…The HPLC-based analysis, conducted according to the OIV official methods, is a robust tool to define the monomeric anthocyanins in red wine; finally, spectrophotometric measurements give crucial information on polymeric pigments that would be quite difficult to be analyzed otherwise. In addition to the compounds recently characterized in these red wines [ 11 ], the NMR-based analyses of Gaglioppo, Magliocco, and Nerello Mascalese brought to light different polyphenolic contents from both a qualitative and quantitative standpoint ( Table 1 ).…”

“…Monovarietal wines were obtained from Nerello Mascalese and Magliocco grape produced in the Calabria region (Italy) by Marrelli Wines (Le Verdi Praterie Società Agricola a.r.l, Crotone, Italy) in a 2019 vintage, while the blend Gaglioppo-Magliocco (50–50%) was produced in the same area but in a 2018 vintage, as previously reported [ 11 ]. As for the standard winemaking process, grapes were destemmed and crushed.…”

“…The analysis of anthocyanins was carried out by high-performance liquid chromatography analysis HPLC-DAD (RESOLUTION OIV-MA-AS315-11, , accessed on 16 February 2021) [ 11 ]. A HPLC SHIMADZU LC10 ADVP apparatus (Shimadzu Italy, Milan), consisting of a SCL-10AVP system controller, two LC-10ADVP pumps, an SPD-M 10 AVP detector, and an injection system full rheodyne model 7725 (Rheodyne, Cotati, CA) equipped with a 50-µL loop, was employed.…”

“…Total anthocyanins, short polymeric pigments (SPP), large polymeric pigments (LPP), and BSA reactive tannins indicating the high molecular weight phenolics HMWP were determined by the Harbertson-Adams assay, as previously reported [ 11 ]. Color intensity, hue, and vanillin reactive flavans, indicating low molecular weight phenolics (LMWP), were determined as described by Gambuti et al [ 11 , 23 ]. Additionally, total phenolics were also determined by the Harbertson-Adams assay by using a Shimadzu UV-1800 (Kyoto, Japan) UV spectrophotometer.…”

“…In this regard, the employment of different, yet complementary, techniques can be a successful strategy to overcome such a drawback. Recently, accelerated oxidation tests to simulate the oxidation of Magliocco, Gaglioppo, and Nerello Mascalese red wines during aging in regard to the phenolic composition and wine color demonstrated that the addition of hydrogen peroxide is a successful tool to predict the evolution of different phenolic compounds during air saturation-based treatments of wines [ 11 ].…”